Ultra-filtered milk makes a silky tomato sauce without cream, built in minutes from pantry staples. The high protein content gives body to the sauce while keeping it light. A weeknight dinner that tastes richer than it is.

Serves 2. 25 minutes, 15 at the stove.

About 840 calories a serving, 28 g protein, 143 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Put a large pot of salted water on to boil for the pasta. While it heats, dice 1 small onion and mince 2 cloves garlic. Warm 2 tablespoons oil in a wide skillet over medium heat.
2. Add the onion and cook until it softens and turns translucent, about 4 minutes. Stir it occasionally so it doesn't stick. When the water is boiling, add 6 ounces pasta and cook according to package directions.4 min
3. Stir the garlic into the onion and cook for 30 seconds until fragrant. Pour in one 14-ounce can of tomatoes with their juice, crushing them with the back of a spoon as you add them. Bring to a simmer.
4. Pour in 1 cup fairlife milk and stir to combine. Let it simmer gently for 8 minutes, stirring now and then, while the pasta finishes cooking. The sauce will thicken slightly and the flavors will meld.8 min
5. Drain the pasta, reserving 1 cup of the cooking water. Add the hot pasta to the sauce and stir well. If the sauce seems too thick, add a splash of the pasta water until it coats the noodles lightly.
6. Taste and adjust the seasoning with salt and pepper. Tear in a handful of fresh basil leaves and fold gently. Divide between two bowls and serve at once.

Note Swap the basil for fresh parsley if you have it, or omit it entirely. Leftovers keep refrigerated up to three days and reheat gently with a splash of water. Serve with crusty bread to soak up the sauce, or grated Parmesan if you have it.