Melted Tillamook is the whole point here, turning into a silky sauce with tomato and garlic. This Swiss cheese has the depth to carry a simple weeknight meal and needs almost nothing else to make dinner happen.

Serves 2. 25 minutes, 15 at the stove.

About 840 calories a serving, 40 g protein, 96 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 6 oz [170 g] Tillamook Swiss cheese, 8 oz [225 g] pasta, 1 small onion, 2 cloves garlic, 2 tablespoons olive oil, to taste salt, to taste pepper, 1 tablespoon butter, 1 can (14 oz) canned diced tomatoes.

1. Bring a large pot of salted water to a boil and add 8 oz pasta; cook until al dente, then drain, reserving 1 cup pasta water.12 min
2. While the pasta cooks, dice 1 small onion and mince 2 garlic cloves. Heat 2 tablespoons olive oil in a skillet over medium-high heat, add the onion, and cook for 3 minutes until softened, stirring often.3 min
3. Add the garlic, cook for 30 seconds until fragrant, then pour in one 14 oz can of diced tomatoes with their juice. Simmer for 5 minutes, then season with salt and pepper to taste.5 min
4. Cut 6 oz Tillamook Swiss cheese into small pieces. Add the cooked pasta to the tomato sauce and stir in 1 tablespoon butter and the cheese pieces, tossing gently until the cheese melts and coats the pasta, adding splashes of reserved pasta water if the sauce seems dry. The dish is done when the cheese disappears into a creamy sauce.

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Note Swap the tomatoes for cream or stock if you have either on hand. Leftovers keep covered in the fridge for two days and reheat gently with a splash of water. Serve with crusty bread and a simple green salad on the side.