A Irish butter makes this simple pasta sing. The butter brownes until nutty while pasta cooks, then you toss everything together with sage and garlic for a weeknight dinner that tastes like you tried harder than you did.

Serves 2. 20 minutes, 15 at the stove.

About 1040 calories a serving, 16 g protein, 86 g carbohydrate, 71 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to boil and add 8 oz pasta, stirring once. While the pasta cooks, set a small skillet over medium heat and add 6 oz butter, cut into four pieces, along with 4 sliced garlic cloves and 6 to 8 fresh sage leaves torn in half.10 min
2. Watch the butter melt and begin to brown, swirling the pan often. When the solids turn deep golden and the kitchen smells nutty, about four minutes, pull from heat and taste for salt.4 min
3. When the pasta is tender, reserve one cup of its cooking water and drain the rest. Tip the pasta into the butter, toss to coat, and add a splash of cooking water to loosen if needed. Taste and adjust salt and pepper.
4. Divide between two bowls and serve at once.

Note Swap sage for thyme or skip it altogether. Leftovers hold two days covered in the fridge but taste best eaten warm; reheat gently with a splash of water. Serve with a simple green salad or roasted vegetables on the side.