Egg pasta sheets become tender ribbons dressed with nothing but brown butter and crisp sage leaves, the way Italians cook the simplest things. This shelf holds a good product and tonight calls for restraint, letting its wheaten flavour and silky yolks speak for themselves.

Serves 2. 25 minutes, 12 at the stove.

Cook mode

1. Bring a large pot of salted water to a rolling boil. Break the lasagna sheets into short, irregular pieces, about 2 to 3 inches, and drop them into the water, stirring once to keep them from sticking. Cook for 8 to 10 minutes until they taste tender but still have a little resistance; drain in a colander.10 min
2. While the pasta cooks, melt 3 tablespoons of butter in a wide skillet over medium-low heat. Mince the garlic clove and add it to the butter, then tear 8 sage leaves and add them too. Swirl occasionally as the butter turns nutty and golden, about 3 to 4 minutes, and remove from heat when the foam subsides and you smell toasted nuts.4 min
3. Add the drained pasta to the sage butter and toss gently to coat. Taste and season with salt and pepper. Divide between two bowls and serve at once.

Note Swap fresh sage for dried oregano if needed, adding half a teaspoon to the butter. Leftovers keep two days covered in the fridge and reheat gently in a pan with a splash of water. Serve with grated Parmesan and a simple green salad dressed with lemon.