A quick weeknight pasta where crumbled feta becomes a creamy sauce with barely any cooking. The cheese melts into the hot pasta and broth to coat everything in salt and tang, while fresh herbs brighten it up.

Serves 2. 20 minutes, 15 at the stove.

About 940 calories a serving, 34 g protein, 135 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to boil and add 6 ounces of pasta; stir and cook until 2 minutes before tender. While the pasta cooks, mince 2 cloves of garlic and warm 2 tablespoons of oil in a wide pan over medium heat.10 min
2. Add the minced garlic to the oil, stir for 30 seconds until fragrant, then pour in one 14-ounce can of diced tomatoes with their liquid. Simmer while the pasta finishes cooking.5 min
3. Reserve 1/2 cup of pasta water, then drain the pasta and add it to the tomatoes. Remove the pan from heat and stir in 150 grams of crumbled feta cheese, adding pasta water a tablespoon at a time until the cheese breaks down into a loose sauce that coats the pasta.
4. Tear a handful of fresh basil or parsley leaves into the pan, season with salt and pepper to taste, and serve immediately in two bowls.

Note Swap the tomatoes for a jar of roasted red peppers if you have them. Leftovers keep three days in the fridge; reheat gently with a splash of water. Serve with crusty bread to soak up the sauce, or stretch it further by tossing in a handful of spinach or arugula off the heat.