Back to school means hectic weeks and unexpected changes to your plans, inevitably causing food to spoil.  However, if you stock up a few simple pantry essentials, you can cook fresh meals without the worry.   Amp up spaghetti night with this 20 minute skillet dinner.  This simplified Bucatini Puttanesca dinner from 8 Track Foods uses primarily pantry ingredients, like canned Blonde Chickpeas, capers, and kalamata olives.  With a few simple swaps, you can make a difference to reduce food waste and stock a better future.    Chickpea Bucatini Puttanesca – 20 min Skillet Dinner   1 Tbsp olive oil 3 cloves garlic, minced 1 (28 oz) can of crushed tomatoes 1 (12 oz) package bucatini pasta (spaghetti works too!) 2 cups water 1 tsp kosher salt 1 (15 oz) can 8 Track Foods Blonde Chickpeas (drain and save the liquid!) 2 cups baby spinach ¾ cup pitted kalamata olives, chopped 3 Tbsp capers, drained and brined   Food Science Tip:  Stir frequently to keep the starchy noodles from sticking together!   Step 1:  In a deep 12 inch skillet, heat oil over medium heat.  Add garlic and cook for 2 minutes.  Add tomatoes, pasta, water (plus water from chickpeas), and salt.  Bring to a simmer.  Cook, stir occasionally until pasta is cooked (approx. 9-11 minutes) Step 2:  Reduce heat to low.  Add chickpeas, spinach, olives and capers.  Cover and cook for 2 minutes.  Stir gently and serve immediately.