Sometimes, at the close of a weekend full of errands, dinner with friends, and general busy-ness, the most you can do is tumble onto the couch with the book review section of the New York Times. And then you remember that, oh yes, you have to feed yourself. What to do, what to do?

Growing up, my mother called Sunday suppers, “Fend for Yourself Night.” I must have gotten this propensity for laziness from someone. Usually my mom would do some cobbling together: there would be leftovers, or a can of tomato soup with some elbow macaroni bobbing about in the broth, there were eggs to cook, and if things really got slim, a bowl of cereal usually did the trick. But the one thing that these dishes had in common– mom didn’t have to spend much time in the kitchen.

Last Sunday I found myself throwing together a bit of this, and little of that, making my own, “Fend for Yourself Night.” It was already dinner time when I found myself standing in front of the pantry deciding what to make. Hunger is always a good impetus for making a meal. There wasn’t much, some pasta (always a standby), a few cloves of garlic, and from the refrigerator, some springy leeks. So I set to work, chopping and slicing, while the water percolated on the stove for the pasta.

I have made Farfalle with Scrambled Eggs for myself many times before, so I thought I would share it with you for those evenings when you are at a loss as to what to prepare. This dish is so simple, so delicious, I hope that it becomes one of your standards as well. Made in the time it takes to boil your pasta, you simply sauté your leeks and garlic, then gently scramble some eggs until they are hardly cooked with tiny curds looking like bumps in a gravel road. In goes the farfalle, a little cheese, maybe a bit of cooking water to make the dish more fluid, and dinner is served. It’s not much in terms of ingredients, but the flavor is rich and creamy (although no cream is used) and the leeks simply melt away leaving behind the suggestion of onions.

The next Sunday night that you find yourself standing in front of an opened refrigerator trying to decide what to make, give this dish a try. Sometimes the best meals are made with next to nothing.

Farfalle with Scrambled Eggs
serves 2, with leftovers

2 leeks, white and light green parts only, sliced thin
3 cloves of garlic, sliced thin
2 tablespoons butter
1 tablespoon olive oil
4 eggs
1/2 pound farfalle pasta
1/3 cup grated Parmesan cheese, plus more for garnish
a bit of reserved pasta cooking water if necessary
salt and plenty of pepper

Begin to boil pasta in a large, salted pot of water.

In a large skillet, over medium heat, melt butter and olive oil. Add the leeks and garlic, seasoning with salt and pepper, and sauté until softened and falling apart. About 5 minutes. In a bowl, whisk the eggs until blended. Bring the heat down to low, and pour in the eggs. Keeping the eggs constantly moving, slowly scramble until partially cooked. The eggs should be set, in very small curds. Season again with salt, and lots of pepper. Remove the skillet from the heat.

Add in the cooked pasta, and the Parmesan cheese. Toss well, add in additional pasta cooking water, if pan seems dry. Taste, adjust seasoning, and serve with more Parmesan cheese, if desired.