Recipe | A pantry supper from four shelf-stable jars

This is what our kitchen team cooks on the evenings when the fridge is empty.

Warm a jar of San Marzano tomatoes in Tuscan oil, add slow-cooked chickpeas with a little of their liquid, and let it reduce while bronze-cut spaghetti boils. Finish with the pasta water, not more oil.

Four pantry items, one pan, twenty minutes — and every one of them keeps for a year.