This shelf holds only butter, so tonight is brown butter and pasta, the oldest and best comfort on a weeknight. The milk solids toast to hazelnut and the butter becomes the whole sauce. Serve with green salad and you have dinner.

Serves 2. 25 minutes, 20 at the stove.

About 730 calories a serving, 15 g protein, 86 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to boil and add 8 ounces of pasta, stirring once. While the pasta cooks, slice 3 garlic cloves thin.
2. Cut 6 tablespoons of Kerrygold butter into tablespoon pieces and place in a skillet over medium heat. Swirl the butter as it melts and the milk solids brown on the bottom, about 5 minutes, until it smells nutty and is deep golden.5 min
3. Add the sliced garlic to the brown butter and stir for 30 seconds until fragrant.
4. Drain the pasta when it is al dente and toss it into the brown butter and garlic off the heat. Toss well to coat, season with salt and pepper, and divide between two bowls.

Note Swap sage leaves (torn, added with garlic) or torn dried chili if you have them. Keeps covered in the refrigerator for two days; reheat gently with a splash of water. Serve with lemon wedges and grated Parmesan if you have it, or a sharp green salad on the side.