A plate of silky pasta dressed in nothing but melted butter, garlic, and sage, which is what you reach for when the shelf is nearly bare. Kerrygold's cultured butter makes this simple dish sing.

Serves 2. 20 minutes, 15 at the stove.

About 730 calories a serving, 15 g protein, 86 g carbohydrate, 36 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and salt it generously. Add 8 ounces pasta and cook until one minute before tender, then drain, reserving 1 cup of the cooking water.12 min
2. While the pasta cooks, mince 3 cloves garlic and tear 6 to 8 sage leaves into pieces. Melt 6 tablespoons butter in a large skillet over medium-low heat and add the garlic and sage, stirring often until fragrant and the butter turns pale gold, about 2 minutes.
3. Add the drained pasta to the butter and toss well, adding 1/4 cup of the reserved pasta water at first. Keep tossing over gentle heat, adding more water as needed until the pasta is creamy and coats evenly, about 2 minutes.2 min
4. Taste and season with salt and pepper. Divide between two bowls and serve at once.

Note Swap sage for dried oregano or thyme if fresh herbs are not on hand. Leftovers will firm up in the cold but reheat gently with a splash of water. Serve with grated cheese on the side if you have it, or with a simple green salad to round the meal.