This shelf holds only milk, so tonight is a pantry dinner built around a simple tomato cream sauce. The ultra-filtered milk makes a silky base when heated with garlic and pasta water, needing no cream or cheese. Expect comfort food that comes together in the time it takes water to boil.

Serves 2. 25 minutes, 15 at the stove.

About 810 calories a serving, 27 g protein, 131 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and add 8 ounces of pasta. Cook until one minute short of tender, stirring occasionally, then drain, reserving 1 cup of pasta water.12 min
2. While the pasta cooks, chop 1 medium onion into thin pieces and mince 3 cloves of garlic. Heat 2 tablespoons of oil in a large skillet over medium heat, add the onion, and cook until it softens and turns golden, about 6 minutes, stirring often. Add the garlic and cook until fragrant, about 1 minute more.
3. Pour one 14-ounce can of whole tomatoes into the skillet, crushing them against the side of the pan with a spoon. Simmer for 3 minutes until the sauce thickens slightly.3 min
4. Add 1 cup of the reserved pasta water to the tomato sauce, stirring well. Pour in 1 cup of ultra-filtered milk and stir continuously until the mixture is smooth and heated through, about 2 minutes; do not let it boil.2 min
5. Add the cooked pasta to the sauce and toss until every piece is coated. Taste and season with salt and pepper.

Note Swap the canned tomatoes for 1 pound fresh chopped tomatoes in summer. Leftovers keep in the fridge for three days; reheat gently on the stove with a splash of water. Serve with crusty bread or a simple green salad on the side.