Our Go-To Weeknight Pasta

Some nights there’s homework, a spilled cup of something, and approximately zero patience left for cooking. This is the dinner that shows up on those nights — a handful of pantry staples, one pot, and twenty minutes start to finish.

What you’ll need

• 1 lb pasta (whatever shape is hiding in the cabinet)
• 3 tablespoons butter
• 4 cloves garlic, thinly sliced
• A big pinch of red pepper flakes
• Parmesan, grated, plus more for the table
• A handful of fresh parsley or basil
• Salt, pepper, and a splash of pasta water

How we make it

1. Boil the pasta in well-salted water. Before you drain it, save a mug of the starchy water.
2. While it cooks, melt the butter over medium heat and add the garlic and red pepper. Let it go gently until fragrant and just golden — don’t rush it.
3. Add the drained pasta to the pan with a splash of the pasta water and a big handful of parmesan. Toss until it turns into a silky little sauce.
4. Finish with herbs, more cheese, and plenty of black pepper.

That’s it. It’s humble, it’s fast, and somehow everyone at the table goes quiet for a minute — which, on a weeknight, is its own kind of magic.