Organic milk transforms into a silky tomato sauce without cream in this quick pasta for two. The milk cuts the acidity of canned tomatoes and builds richness as it simmers. Come to the table in under half an hour.

Serves 2. 25 minutes, 10 at the stove.

About 480 calories a serving, 17 g protein, 78 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set water to boil in a large pot and salt it generously. When it boils, add 6 oz pasta and cook to al dente, stirring occasionally; drain and set aside.12 min
2. While the pasta cooks, melt 1 tablespoon butter in a medium pan over medium heat. Add 2 minced garlic cloves and cook until fragrant, about 1 minute.
3. Crush 1 can (14 oz) whole tomatoes by hand into the pan, then pour in 1 cup organic low fat milk. Stir to combine.
4. Bring the sauce to a gentle simmer and let it bubble softly for 8 minutes, stirring now and then; the milk will meld with the tomatoes and turn them silky. The sauce is done when it coats the back of a spoon.8 min
5. Toss the drained pasta into the sauce and stir gently until coated. Season with salt and pepper to taste.

Note Swap the canned tomatoes for 1 pound fresh tomatoes, halved and simmered until soft, if you have them. Leftovers keep for 2 days covered in the fridge; reheat gently with a splash of water to loosen. Serve with grated cheese and torn basil if you have it, or eat as is.