Buffalo tuna straight from the tin is spicy and vinegary enough to dress warm pasta with just oil and garlic. Shallots fried until crisp add texture and sweetness to balance the heat, turning a pantry dinner into something you'd order.

Serves 2. 18 minutes, 18 at the stove.

About 560 calories a serving, 21 g protein, 65 g carbohydrate, 24 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 6 ounces of pasta until al dente, about nine minutes; drain and reserve one cup of the pasta water.12 min
2. While the pasta cooks, slice 2 medium shallots into thin rings and heat 2 tablespoons of oil in a small pan over medium-high heat. Fry the shallots until golden and crisp at the edges, stirring often, about five minutes; transfer to a paper towel and sprinkle with salt.5 min
3. Add 1 tablespoon of oil to the same pan over medium heat and mince 2 garlic cloves into it, stirring until fragrant, about 30 seconds. Open the tuna tin, drain it, and add the tuna to the pan with a splash of reserved pasta water, breaking it into large flakes and warming through, about one minute.1 min
4. Toss the warm pasta with the tuna and its oil, adding pasta water a splash at a time until the dish is loosely dressed. Season with salt and pepper, top with the crisp shallots, and serve right away.

Note Swap pasta for rice if you prefer. Leftovers keep three days covered in the fridge; reheat gently with a splash of water. Serve with a green salad and lemon wedges, or toss with two handfuls of arugula before plating.