When the shelf holds only butter, brown it to unlock its nutty depth, then pour it over pasta with sage and garlic to make something greater than the sum of its few parts. This is the recipe when you have nothing but time and good butter.

Serves 2. 20 minutes, 15 at the stove.

About 830 calories a serving, 15 g protein, 86 g carbohydrate, 48 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 and cook 8 oz. pasta until one minute short of tender, stirring occasionally; reserve one cup of the cooking water before draining.
2. While the pasta cooks, slice 3 garlic cloves thin and melt 4 oz. butter in a wide skillet over medium heat, swirling often, until the foam subsides and the milk solids turn golden brown and smell nutty, about 8 minutes.8 min
3. Add the sliced garlic and 1 teaspoon dried sage to the brown butter and cook, stirring, until fragrant, about 1 minute, then toss in the drained pasta with 3/4 cup of the reserved water.
4. Toss to coat the pasta evenly, adding more water a few tablespoons at a time if needed to make a loose sauce that coats each strand; season with salt and pepper to taste.
5. Divide between two bowls and top each with 2 fresh sage leaves torn by hand.

Note Swap dried sage for fresh thyme if you have it. Leftovers keep, refrigerated, for two days and reheat gently over low heat with a splash of water. Serve with a wedge of lemon and a green salad dressed simply with oil and vinegar.