This is a bare-pantry dinner that leans into what you have: half a packet of noodles stretched with garlic, oil, and salt into something warm and filling. Quick enough for a tired weeknight, humble enough to make twice.

Serves 2. 15 minutes, 10 at the stove.

About 190 calories a serving, 0 g protein, 2 g carbohydrate, 21 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil and add half a packet of egg noodles, stirring once. Cook until tender, about seven minutes, then drain and set aside.10 min
2. While the noodles cook, mince 4 cloves of garlic. Heat 3 tablespoons of oil in a large pan over medium heat, add the garlic, and stir until fragrant, about one minute.1 min
3. Add the drained noodles to the pan with the garlic oil, toss to coat, and season with salt and pepper to taste. Warm through for one minute and serve at once.1 min

Note Stir through a handful of fresh parsley or chopped scallion if you have them. Keeps two days covered in the fridge; reheat gently with a splash of water. Serve with a wedge of lemon or a fried egg on top to stretch it.

A small handful of egg noodles transforms into something worth eating when tossed with brown butter and sage. This is pantry cooking at its best, needing only what you likely have at hand. The noodles soak up the nutty butter while the sage leaves crisp in the heat.

Serves 2. 15 minutes, 12 at the stove.

About 230 calories a serving, 3 g protein, 1 g carbohydrate, 25 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil and cook the small handful of egg noodles until just tender, about 6 minutes. While they cook, thinly slice 1 garlic clove.6 min
2. In a wide skillet over medium heat, melt 4 tablespoons of butter with the sliced garlic, stirring often, until the butter turns golden brown and smells nutty, about 4 minutes. Watch it closely so it does not burn.4 min
3. Drain the noodles and add them directly to the brown butter. Tear 6 to 8 fresh sage leaves into the pan and toss everything together. Cook for 1 minute to let the sage crisp slightly and the noodles coat with butter. Season with salt and pepper to taste and divide between two bowls.
4. Serve at once while the butter is still warm and the sage leaves are crisp.

Note Swap the sage for dried thyme if fresh sage is unavailable. Leftovers reheat gently in a pan with a splash of water. Serve with crusty bread to soak up every drop of butter, or add a handful of grated Parmesan at the table if you have it.

A bowl of egg noodles dressed simply with brown butter and sage, the kind of dish that takes fifteen minutes and tastes like you planned it. The shelf is bare, so we work from what you have: noodles, butter, garlic, and time.

Serves 2. 15 minutes, 12 at the stove.

1. Bring a pot of salted water to a boil. Cook enough egg noodles for one bowl, half according to the package, stirring once at the start; taste at the lower end of the range to catch them just before they soften completely. Reserve 1 cup of the cooking water, then drain the noodles.10 min
2. Melt 4 tablespoons of butter in the same pot over medium heat. Mince 2 garlic cloves and add them to the butter; cook, swirling the pot, until the butter turns golden brown and the garlic softens, about 2 minutes. Tear 4 sage leaves and stir them in.3 min
3. Return the noodles to the pot and toss to coat, adding a splash of the reserved cooking water if they seem dry. Season with salt and pepper to taste, stirring gently until every strand is glossy. Divide between two bowls and serve at once.

Note Swap fresh sage for dried thyme if that is what you have. Leftovers keep refrigerated for two days and are best reheated gently in a warm skillet with a splash of water. Serve with a green salad or steamed broccoli on the side.