Cooking every meal from scratch is a recipe for disaster. Despite what this blogger tells you, reheated, next day pasta is still delicious, so you are allowed

Cooking every meal from scratch is a recipe for disaster. Despite what this blogger tells you, reheated, next day pasta is still delicious, so you are allowed to cook more than one serving per person. My go to pasta takes maybe 45m to cook, and it results in 4-5 servings, which is two meals for two people: 1Kg of tomatoes, that you blanch beforehand (pour boiling water over the tomatoes after you score their skins in a cross, leave to sit). Peal the tomatoes and dice them into as small chunks as you want. In a wide pan (even a wok), fry some bacon cubes (or pancetta if you want to be authentic) in oil or butter, whichever. When they have reached a level of crispiness you're OK with, dump the cubed tomatoes in and cover with a lid. (If you're feeling fancy, you can take the bacon out and add at the end, I rarely do) Put a pack of pasta to boil - I usually use 500g of fusilli (don't buy Barilla, those guys are assholes), and as the guy says, make sure the water is very salty, but not bitterly so. In small bowl crush 5-6 cloves of garlic. Pour about a spoonfull of oil and stir with some rough salt until it becomes a little like mayo in consistency. Dump another spoonfull of sour cream and homogenize. Take the lid of the pan and use a potato masher to crush the tomato cubes into a nice sauce. It does not need to be perfect, but make an effort. By this time, the pasta should be close to done. When that happens strain the pasta (keep some water if you want). Dump the garlic cream in the sauce, homogenize (maybe with the water) and then add the pasta. (The longer the garlic cooks, the less impact it will have on the overall flavour, my preference is full garlic) Stir vigorously until pasta is well covered in sauce then take off the stove. Dump a bunch of grated hard cheese on it (I use about 250g of Grana Padano, or in dire straight some sharp Cheddar) and stir until it coats everything evenly. Ta-da, you have pasta! PS. Apologies to any nonne that I offended with my interpretation of authentic pasta.