A quick supper built around sliced turkey pepperoni, which turns crisp and releases its spice into pasta water and tomato sauce. This shelf has just one ingredient, so we build the rest from staples and what you can grab on the way home.

Serves 2. 25 minutes, 12 at the stove.

About 720 calories a serving, 22 g protein, 78 g carbohydrate, 36 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. Dice 1 small onion and mince 2 cloves garlic. Heat 2 tablespoons oil in a medium pan over medium-high heat, add the onion, and cook until soft, about 3 minutes, stirring now and then. Add the garlic and cook for 30 seconds.
2. Cut the 3 oz pepperoni into small pieces and add to the pan. Cook for 1 minute, stirring, until the pepperoni releases its oils and becomes fragrant.
3. Pour in one 14 oz can of tomatoes (crushed or whole, your choice) and bring to a simmer. Cook for 10 minutes while the pasta cooks, stirring occasionally, until the sauce thickens slightly and the flavors meld. Season with salt and pepper to taste.10 min
4. Add 6 oz pasta to the boiling water when you add the tomatoes to the pan. Cook until tender, about 10 minutes, then drain and add to the sauce. Toss to coat and serve warm.

Note Swap the canned tomatoes for a small jar of tomato paste thinned with water if that is what you have. Leftovers keep covered in the fridge for three days and reheat gently in a pan with a splash of water. Serve with a green salad or crusty bread to stretch the meal.