Leaving stuff out : the rule of five

Inspired by the simplicity of fettucine alfredo, and remembering the amazing tomato-butter pasta sauce, I'm going to try a new game: for as long as my enthusiasm lasts, I'm going to focus on making dishes that include five or fewer ingredients. I'll leave salt, pepper, cooking fat (i.e. olive oil or butter to cook in do not count, butter to mount a sauce or olive oil drizzled over at the end do), and water (but not stock) out of the count.