As a delicious and fragrant Italian classic, this dish is both simple and satisfying at the same time. It goes well with dried for a quick and tasty lunch, or you can serve it as a side dish instead of potatoes or rice alongside meats such as rib-eye steak, tender grilled chicken, or seared marinated pork fillet for a hearty dinner. The first time I made this pasta for my young children, I wasn’t quite sure whether they’d like it due to the sage in it, but to my great surprise, they absolutely loved it! Now they are teens and it’s one of their favorites. Our friend Chef Meme was visiting from Italy and showed me some techniques to make it even better.
Ingredients:
25g unsalted butter
25g fresh sage leaves, finely sliced
2 tablespoons extra virgin olive oil
400g high-quality Italian pasta
3-4 tablespoons pasta water
Freshly grated Parmigiano Reggiano, for serving
Method:
Place a large pot on high heat and fill it with about 3 liters of water. Once the water starts to boil, add a teaspoon of salt and all the pasta.
Meanwhile, warm up a medium-sized frying pan on low heat as you prepare the ingredients. Add the extra virgin olive oil and butter to the warm pan. Once the butter has melted, add the sage. Keep the heat low and gently fry the mixture for about a minute.
When the pasta is cooked al dente, transfer it directly from the water into the pan with the sage and butter. Add 3-4 tablespoons of pasta water to help create a sauce, as the starch in the water will thicken it.
