A quick sauce built on sour cream, sweet caramelized onion, and a little garlic goes silky over wide noodles. The tangy richness of sour cream becomes dinner when you have almost nothing else on hand, and this comes together in the time it takes pasta to cook.

Serves 2. 25 minutes, 15 at the stove.

About 690 calories a serving, 15 g protein, 75 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Put a large pot of salted water on to boil for pasta. While it heats, slice 1 large onion into thin half-moons and melt 2 tablespoons butter in a wide skillet over medium heat.
2. Add the onion to the butter and cook, stirring occasionally, until it is deeply golden and soft, about 15 minutes; this is your base. Set a timer and check on it; if it browns too fast, lower the heat.15 min
3. When the water boils, add 6 oz pasta and cook according to the package, about 10 minutes. Start this when the onion has cooked for about 5 minutes so both finish near the same time.
4. Mince 2 garlic cloves into the cooked onion, stir, and cook for 1 minute until fragrant, then remove from heat.
5. Pour 1 cup sour cream into the onion and garlic, add a pinch of salt and pepper, and stir until smooth. Drain the pasta and fold it into the sour cream sauce until every strand is coated.
6. Taste and adjust salt and pepper. Divide between two bowls and serve at once.

Note Swap the pasta for egg noodles or any short shape on hand. Leftovers keep in the fridge for two days; reheat gently with a splash of water so the sauce doesn't break. Serve with a green salad or raw vegetables on the side.