A quiet supper of gluten-free pasta dressed with good oil, garlic, and heat. This shelf holds one thing well, so we let it be the star with a classic treatment that needs nothing more than time and attention.

Serves 2. 20 minutes, 15 at the stove.

About 880 calories a serving, 16 g protein, 91 g carbohydrate, 52 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 oz of the pasta and cook until tender, about 10 minutes, stirring now and then so it does not stick.10 min
2. While the pasta cooks, slice 4 cloves of garlic very thin. Heat 1/4 cup of oil in a small pan over low heat, add the garlic, and cook until it turns pale gold and smells sweet, about 4 minutes; watch it so it does not burn.4 min
3. When the pasta is done, drain it well but do not rinse it. Toss it with the warm garlic oil, a pinch of salt, and a grind of pepper. Grate the zest of 1 lemon over the top and squeeze in half the juice, then taste and add more salt, pepper, or lemon as you like.

Note Swap the lemon for red pepper flakes if you have them on hand. Leftovers keep in the fridge for two days and reheat gently with a splash of oil and water. Serve with a green salad or steamed greens on the side to round out the meal.