This shelf holds only milk, so tonight is a pantry dinner built on what staples can do. Fairlife's nonfat ultra-filtered milk has enough body to make a light cream sauce that clings to pasta without cream or butter, turning simple canned tomatoes into something you want to eat.

Serves 2. 25 minutes, 15 at the stove.

About 730 calories a serving, 20 g protein, 100 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 8 ounces pasta until just tender, about 10 minutes. While it cooks, slice 4 garlic cloves thin and dice 1 small onion fine.10 min
2. Pour 3 tablespoons oil into a wide pan over medium-high heat. Add the garlic and onion, stir often, and cook until the garlic is golden brown and the onion is soft, about 3 minutes.3 min
3. Add 1 can crushed tomatoes to the pan, bring to a simmer, and cook uncovered for 3 minutes, stirring once. While the tomato sauce simmers, drain the pasta but save 1 cup of the cooking water.3 min
4. Pour 1 cup of the fairlife milk into the tomato sauce, stir to combine, and simmer for 1 minute. The sauce will thin slightly, then thicken again as it cooks.1 min
5. Add the drained pasta to the pan and toss to coat, adding 2 to 3 tablespoons of the reserved pasta water if the sauce seems thick. Taste and season with salt and pepper.

Note Swap the canned tomatoes for fresh ripe ones chopped fine if you have them. Leftovers keep three days cold in a sealed container and reheat gently in a pan with a splash of water. Serve with crusty bread to soak up the sauce.