A quick weeknight dinner that turns a jar of roasted eggplant dip into something substantial. Toss it with pasta, garlic, and a splash of pasta water to make a silky sauce that tastes homemade.

Serves 2. 20 minutes, 15 at the stove.

About 620 calories a serving, 17 g protein, 100 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook until a minute short of tender, about 8 minutes.8 min
2. While the pasta cooks, mince 3 cloves of garlic. Heat 2 tablespoons of oil in a large pan over medium heat and cook the garlic until fragrant, about 30 seconds.
3. Stir the entire jar of eggplant dip into the pan with the garlic. Heat through, stirring often, until it loosens slightly, about 2 minutes.2 min
4. Scoop out 1 cup of pasta water and set aside. Drain the pasta and add it to the pan with the eggplant dip. Toss, adding pasta water a splash at a time until the sauce coats the pasta. Taste and season with salt and pepper.

Note Swap the pasta for rice or couscous if you prefer. Leftovers keep in the fridge for two days; reheat gently with a splash of water. Serve with crusty bread to wipe the pan and a green salad on the side.