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.