Canned tuna packed in broth becomes a light, briny sauce for pasta when you drain it and build around the brine it leaves behind. The lemon and pepper are already there; you just need the heat and a little fat to pull it together.

Serves 2. 25 minutes, 18 at the stove.

About 560 calories a serving, 60 g protein, 66 g carbohydrate, 6 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 rolling boil and add 6 ounces of pasta, stirring often until the water returns to a boil.
2. While the pasta cooks, mince 2 garlic cloves and warm 3 tablespoons of olive oil in a large skillet over medium heat; when the oil is fragrant, add the garlic and cook for 30 seconds.2 min
3. Drain the can of tuna, reserving 2 tablespoons of the broth, and add the tuna to the skillet with the reserved broth; stir and warm through.1 min
4. When the pasta is al dente, drain it in a colander and add it to the skillet with the tuna; toss gently to coat the pasta with oil and broth.
5. Tear a small handful of fresh parsley over the top, taste, and add salt and pepper to your liking before serving into two bowls.

Note Swap the parsley for fresh dill if you have it. Leftovers keep for one day, covered, in the refrigerator; warm gently with a splash of water. Serve with a lemon wedge and a side of greens or pickled vegetables to cut the broth.