Pasta with Sage
Main Dishes • Italian
Description
Don't try to enhance this dish with spices, not even pepper. The pasta is truly minimalist. Sage has a subtle and delicate aroma. I urge you to enjoy it along with the flavor of good pasta. I highly recommend using whole wheat pasta with bran, but without eggs.
Ingredients
- Pasta (corkscrew) 2 cups
- Butter 2 tablespoons
- Grated Pecorino Pepato Cheese 2 tablespoons
- Chopped Sage Leaves 20 pieces
Step-by-Step Guide
Step 1
Bring any short pasta — penne, fettuccine, fusilli, farfalle — to a boil, cooking it for one minute less than recommended (al dente).
Step 2
While the pasta is cooking, melt the butter in a skillet over medium heat (about 5–6 out of 9 on an electric stove).
Step 3
While the butter is melting, wash and dry the fresh sage leaves. Cut the stems down to the leaves. Slice the sage crosswise into pieces about 5–7 mm long.
Step 4
Over medium heat, sauté the chopped sage leaves in the butter with the lid on the skillet. The leaves should dry out and change color to dark green, and the butter should absorb the aroma and flavor of the sage. Do not overcook them — the leaves should become almost crispy.
Step 5
Drain the pasta and add it to the skillet. Sauté for 1–2 minutes, allowing it to absorb the butter.
Step 6
Serve on plates and sprinkle with Parmesan.
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