The kit does the work tonight. I will doctor its sauce with garlic and butter to round out the flavour, then finish with fresh basil if you have it. Thirty minutes to a hot plate.

Serves 2. 30 minutes, 12 at the stove.

About 300 calories a serving, 14 g protein, 35 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 box beef marinara penne kit, beef marinara (Tyson), to taste salt, to taste pepper, 2 cloves garlic, 1 tablespoon butter, 1 small bunch fresh basil.

1. Bring a large pot of salted water to a boil. Add the pasta from the kit and cook until just tender, about nine minutes, stirring once. While it cooks, mince two cloves garlic and have the sauce packet ready.10 min
2. Drain the pasta in a colander. Return the empty pot to the stove over medium heat and melt one tablespoon butter, then add the minced garlic and cook until fragrant, about thirty seconds. Pour in the beef marinara sauce and stir.1 min
3. Add the cooked pasta back to the pot and toss gently to coat. Heat through for one minute, then taste and adjust salt and pepper. Divide between two bowls and tear a few fresh basil leaves over each if you have them.2 min

Cook mode

Note Swap the basil for a pinch of red pepper flakes if heat appeals to you. Leftovers keep covered in the fridge for three days and reheat gently on the stove with a splash of water. Serve with a green salad or crusty bread to catch the sauce.