A one-pan pasta that lets quality salami shine without fussing. The sliced peppered salami warms in garlicky oil while pasta cooks, then comes together with a little butter and black pepper. Built for the tired cook on a weeknight.

Serves 2. 20 minutes, 15 at the stove.

About 860 calories a serving, 30 g protein, 67 g carbohydrate, 52 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil, then add 6 ounces of pasta and cook until it bends easily but still has resistance when you bite it, about 8 minutes; reserve 1 cup of the starchy cooking water when you drain it.10 min
2. While the pasta cooks, slice the 6 ounces of peppered salami into thin half-moons and mince 3 garlic cloves.
3. Heat 3 tablespoons of oil in a large skillet over medium heat, add the minced garlic, and stir until fragrant but not brown, about 1 minute; the garlic will tell you when it's ready by its smell.2 min
4. Add the sliced salami to the skillet and warm it through, stirring gently, about 2 minutes.2 min
5. Add the drained pasta to the skillet with 1 tablespoon of butter and a few tablespoons of the reserved cooking water, tossing to coat and loosen the pasta; if it seems too dry, add more cooking water a tablespoon at a time until it flows in the pan.
6. Taste and season with salt and pepper as needed, keeping in mind the salami is already salty; divide between two bowls and serve right away.

Note Swap the pasta for rice if that suits you better, stirring the salami and garlic into cooked rice instead. Leftovers keep in the fridge for two days and reheat gently with a splash of water. Serve with a green salad dressed in vinegar and oil, or follow with crusty bread to wipe the pan.