When the shelf offers only egg noodles, you have the makings of something elegant and fast. Browned butter and crisp sage leaves turn humble pasta into a weeknight dinner that tastes like you planned it.

Serves 2. 25 minutes, 15 at the stove.

About 380 calories a serving, 15 g protein, 2 g carbohydrate, 35 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. Add 8 ounces of egg noodles and cook until tender, about 8 minutes, stirring once halfway through. Reserve 1 cup of pasta water before draining.10 min
2. While the noodles cook, set a large skillet over medium-high heat. Add 4 tablespoons of butter and let it melt, swirling often. Mince 2 garlic cloves and add them to the butter along with 1 teaspoon dried sage. Watch the butter until it turns golden brown and smells nutty, about 3 minutes, then pull the pan from the heat.5 min
3. Transfer the hot noodles to the browned butter. Toss to coat, adding pasta water a splash at a time until the noodles glisten, about 1/4 cup. Season with salt and pepper. Divide between two bowls and tear 8 fresh sage leaves over the top.

Note Swap dried sage for 1 tablespoon fresh sage chopped fine if you skip the market. Leftovers keep two days refrigerated; toss with a touch more butter to revive. Serve with a green salad or grated cheese on the side.