A shelf dinner that starts with tuna and water, finished with garlic, pasta, and whatever gives it body. This is weeknight eating when the cupboard is nearly bare but you have something good to build on.

Serves 2. 20 minutes, 15 at the stove.

About 800 calories a serving, 47 g protein, 115 g carbohydrate, 18 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 and cook until al dente, about 9 to 12 minutes depending on the shape. While the pasta cooks, heat 2 tablespoons oil in a large skillet over medium heat.
2. Mince 2 garlic cloves and dice 1 small onion. Add them to the hot skillet and stir until the onion softens and the garlic turns golden, about 3 minutes.3 min
3. Drain and rinse 1 can of white beans and add them to the skillet, stirring to warm through, about 2 minutes. Drain the tuna from 2 cans, add it to the skillet with the pasta cooking liquid from draining the pasta (save about 1/2 cup), and stir gently to combine.2 min
4. When the pasta is done, drain it and add it to the skillet. Toss everything together, adding salt and pepper to taste. If the skillet seems dry, add a splash more pasta water. Warm through for 1 minute and serve.1 min

Note Swap canned chickpeas for the beans. Leftovers keep three days in the fridge and warm gently on the stove with a splash of water. Serve with a wedge of lemon or a simple green salad on the side.