A weeknight dinner built on canned tuna that already carries its own sweet-spicy flavor profile. The tuna mixes into a light tomato sauce that comes together while the pasta cooks, giving you dinner in under twenty minutes.

Serves 2. 18 minutes, 10 at the stove.

About 500 calories a serving, 21 g protein, 66 g carbohydrate, 17 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 add 6 oz pasta; stir occasionally and cook until al dente, about nine minutes.9 min
2. While the pasta cooks, pour 2 tablespoons oil into a skillet over medium heat, add 1 minced garlic clove, and cook until fragrant, about one minute.1 min
3. Add one 14.5 oz can of tomatoes with its juices, breaking them up with a spoon, and simmer for two minutes until the sauce thickens slightly.2 min
4. Drain the tuna and stir it into the tomato sauce; taste and season with salt and pepper, then warm through, about one minute.1 min
5. Drain the pasta when tender and toss it with the tuna sauce; divide between two bowls and serve right away.

Note Swap canned tomatoes for jarred marinara if you have it on hand. Leftovers keep refrigerated for two days; rewarm gently with a splash of water if needed. Serve with crusty bread to soak up the sauce, or scatter torn basil on top if you have it.