A ten-minute dinner that makes the most of this gluten-free pasta. Garlic and oil are all it needs tonight, with pepper and salt to finish. Toss in whatever green you have on hand if you want color.

Serves 2. 12 minutes, 8 at the stove.

About 450 calories a serving, 15 g protein, 87 g carbohydrate, 4 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a rolling boil and add 8 oz of the penne.10 min
2. While the pasta cooks, mince 4 cloves of garlic and pour 3 tablespoons of olive oil into a small pan over medium heat.
3. Add the garlic to the oil and let it sizzle gently for 2 minutes, stirring often, until it smells sweet and turns pale gold; do not let it brown.2 min
4. Drain the pasta when it is tender but still has a slight resistance at the center, reserving 1 cup of pasta water.
5. Toss the hot pasta with the garlic oil, a pinch of the reserved pasta water to help it coat evenly, salt to taste, and a generous grind of pepper, then serve at once.

Note Swap the garlic for anchovy paste if you have it, whisking a teaspoon into the oil before the pasta goes in. Leftovers keep for two days cold and dress well with lemon juice and fresh parsley. Serve with a sharp green salad or steamed broccoli on the side.