Salty, peppery salami crisps in the pan and seasons a quick supper of pasta and cannellini, the sort of thing you can make on a Tuesday night with a trio of cured meats. Garlic, lemon, and a touch of butter round it out.

Serves 2. 20 minutes, 15 at the stove.

About 1190 calories a serving, 60 g protein, 139 g carbohydrate, 44 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring salted water to a boil in a large pot and cook 8 oz pasta until just tender, about 9 minutes. While it cooks, slice all three salamis into thin half-moons.10 min
2. Heat 2 tablespoons olive oil in a wide skillet over medium-high heat and add the salami slices, stirring often until the edges crisp and curl, about 3 minutes. Mince 3 garlic cloves and add them to the pan, stirring for 30 seconds until fragrant.3 min
3. Drain one 15 oz can of cannellini beans and add them to the salami, stirring to coat. Add 1 tablespoon butter and let it melt. Reserve 1 cup pasta water, then drain the pasta and add it to the skillet. Toss well, adding pasta water a few splashes at a time until the mixture is creamy.2 min
4. Squeeze the juice from half a lemon over the pasta, season with salt and pepper to taste, and serve at once into two bowls.

Note Swap any canned white beans for the cannellini. Leftovers keep three days refrigerated and reheat gently over low heat with a splash of water. Serve with a bitter green salad dressed with lemon and olive oil, or with sautéed escarole on the side.