This is what you cook when you have one can of good tuna and need dinner in fifteen minutes. The oil from the tin becomes your sauce, bright with lemon and anchovy funk from capers. Serve it warm or at room temperature.

Serves 2. 15 minutes, 12 at the stove.

About 390 calories a serving, 22 g protein, 70 g carbohydrate, 3 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 6 oz of pasta. Cook until just tender, about 9 minutes, then reserve 1/2 cup of the cooking water before draining.9 min
2. While the pasta cooks, mince 1 garlic clove and place it in a large bowl with the tuna and its oil from the can, 2 tablespoons of capers, the juice from 1 lemon, and 1 tablespoon of olive oil. Season with salt and pepper.
3. Add the hot drained pasta to the bowl and toss, adding reserved cooking water a splash at a time until the sauce coats the noodles lightly. Serve at once or let cool to room temperature.

Note Swap the capers for a chopped anchovy fillet if you have one. Leftovers keep in the refrigerator for two days and are good cold or reheated gently over low heat. Serve with a simple green salad or steamed greens on the side.