Shredded mozzarella crisps into a sauce base while pasta cooks, then tomato and garlic round out a quick weeknight supper. The low-moisture cheese browns instead of turning stringy, building texture and savory depth.

Serves 2. 25 minutes, 15 at the stove.

About 720 calories a serving, 31 g protein, 69 g carbohydrate, 35 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to boil and add 6 oz pasta; stir once and set a timer for two minutes less than the box says.
2. While water heats, mince 3 cloves garlic. Heat 2 tablespoons oil in a large skillet over medium heat and add the garlic, stirring until fragrant, about one minute. Pour in one 14 oz can crushed tomatoes with its juice and bring to a simmer, stirring once.5 min
3. When pasta is two minutes shy of done, drain it into a colander and add it to the tomato sauce along with 1 1/2 cups shredded mozzarella, stirring gently until the cheese breaks into small pieces and coats the pasta, about two minutes. Taste and season with salt and pepper.8 min
4. Tear a small handful of fresh basil leaves over the pasta, fold once, and divide between two bowls.

Note Swap in fresh diced tomatoes if you have them. Leftovers keep three days in the fridge and reheat gently with a splash of water. Serve with a green salad or a simple vinaigrette on the side.