Handy smack & cheese
You and I both know that your diet largely consists of whatever bachelor-chow is on hand, or, easy to obtain. Food, bam: done. Nutrition is a subconscious effort exhibited through your - wtf, am I pregnant? random and odd food choices. Let that go because when you suddenly need a strawberry your subconscious is reaching out to grab what your body needs. Keep on keeping on with your quick effects to the easy food, but, do keep on adding the whiff.
I make a few things throughout the week including whatever is the most bang for the buck. Like you I want easy and nutritious so I add onions and gahlic to whatever I can. Nobody wants scurvy and gahlic is magic, so, there you go.
Let's say Annie's smack & cheese is on sale this week, because - AYFKM with how much it costs!? It's on sale, though, and you grab a couple boxes. You need some kinna protein for it (tuna/sardines/andouille/idunnowhatever) and veggies, so, tomato, gahlic, and onion. Easy. Obtain it.
Best to cook the pasta in chicken stock. If you don't have any then flavor that water. Add some oil and smoked paprika, garlic, white pepper, salt, and maybe some chipotle powder. Mmm. If you have a few cans of tuna because handy, then, open one up early, drain it, and fluff it with a fork a little. Let it sit. I buy canned, diced tomatoes and get 3 meals/can.
It's all pretty easy, put the pan with water for the pasta on, never goto high, more like - if high is straight-up, then never higher than 10, or 2, unless you know why. If it's water and not chicken stock (broth) then add those spices and whatnot. Put a pan on for the onions and gahlic and chop the onions and gahlic. I go a third the way on an electric stove element control knob for the sauteing. Don't kill the magic with too much heat too fast.
Set your phone's clock's timer to 4:45. The water will be boiling soon. Pasta needs water that's rolling over itself so wait for it to really be boiling, though, don't cook like you fuck, use some care. When it's rolling add the pasta, stir it up, hit go on the timer. Prep the strainer. That other pan is so ready to add your onions and gahlic to, do it. Onions first for a while, then, add the gahlic. Cool to add a little butter late in the cooking.
Right now the tuna is fluff'd and ready, the butter, the can of tomatoes and the fork to scoop/drain them out is ready, the cheese pack is open and ready and stuff is cooking. Great.
Timer goes off so ready to check the pasta and you've been on those onions and gahlic. Get a little scoop of the pasta and have a bite to check. If ready, great, turn the element off and goto drain the pasta - run some water in the sink for a moment before you just dump boiling water into it. Dump/strain the pasta - do not rinse it. set the strainer into the pan and get back to your onions and gahlic - how is that looking? It smells great, I know. Hot damn!
Rinse that pasta pan to use again, wipe it out. Set it atop the stove again and add some butter. Turn the element on to low, like, barely. Melt the butter. Refer back to onion magic - ready, set the pan aside, then, and turn that element off.
When the butter is melted then add the pasta back into the pan. Stir it. Add a bit of milk (whole) and a bit of cheese - stir it up. Add the tuna and some more milk and stir. Add more cheese and mix it up. Add the onion and gahlic and stir it up. At this point you balance how much more milk, if any, to add with the remainder of the cheese and the tomatoes you will add, which bring a lot of moisture. Turn the element off and add the rest of the cheese and the tomatoes and stir it up. It's done. Maybe add some chipotle hot sauce, maybe not. It's great either way.
Make sure the stove is off, is there a mess? Clean it up now. Awesome, now go eat. I eat it out of the pan and use a wooden spoon because I am
better than you
.