A quick weeknight pasta with bold sriracha tuna that needs only pasta water and greens to come together. The tuna's heat and tang do the heavy lifting while you cook the noodles. Serve with something cool and fresh to balance the spice.

Serves 2. 20 minutes, 15 at the stove.

About 520 calories a serving, 41 g protein, 64 g carbohydrate, 10 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 6 ounces pasta until a minute before al dente, about 8 minutes; drain, reserving one cup of pasta water.10 min
2. While the pasta cooks, heat 1 tablespoon oil in a wide skillet over medium heat and cook 1 minced garlic clove until fragrant, about 30 seconds.
3. Add the contents of one can bold sriracha tuna to the skillet and stir to break it up, cooking for 1 minute until warm.1 min
4. Add the drained pasta to the tuna, then pour in 1/4 cup reserved pasta water and toss everything together over medium heat for 1 minute until it coats the noodles and loosens slightly.1 min
5. Take the pan off heat and stir in 2 handfuls fresh spinach or arugula until it wilts into the warm pasta, about 30 seconds.
6. Taste and add salt if needed, then divide between two bowls and serve right away.

Note Swap spinach for any tender greens you have. Leftovers keep three days covered in the fridge and reheat gently with a splash of water. Serve with crusty bread and lemon wedges to cut the heat, or top with a fried egg for more substance.