This is the quickest weeknight pasta, built on canned tuna and its oil. The tuna becomes a silky sauce once warmed through with garlic; serve it over pasta with a bit of the cooking water to loosen it further.

Serves 2. 20 minutes, 15 at the stove.

About 490 calories a serving, 29 g protein, 86 g carbohydrate, 2 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 oz pasta, stirring to separate the strands. Cook until just tender, about 8 to 10 minutes depending on the shape.10 min
2. While the pasta cooks, mince 3 cloves garlic. Pour the oil from both tuna cans into a large skillet set over medium heat, add the garlic, and warm for about a minute until fragrant.1 min
3. Break the tuna from both cans into the skillet with the garlic and oil, using a wooden spoon to flake it as it warms through, about 2 minutes. Add 1/2 cup pasta water to the pan and stir gently to combine.2 min
4. Drain the pasta and transfer it to the skillet with the tuna. Toss gently to coat, adding more pasta water a tablespoon at a time if the mixture seems dry. Season with salt and pepper to taste and serve at once.

Note Swap the tuna for canned chickpeas, drained and rinsed, if you prefer. Leftovers keep refrigerated for two days and taste good cold or reheated gently. Serve with a simple salad or steamed greens on the side.