Pasta with sage
2 servings
10 minutes
Pasta with sage is an elegant dish of Italian cuisine, filled with aroma and tenderness. Its origins trace back to Tuscan traditions, where fresh sage is used to impart a refined flavor to simple ingredients. A delicate creamy sauce infused with crispy sage leaves envelops al-dente pasta, creating a harmony of flavors. Sage adds a slight bitterness and depth to the dish, while grated Parmesan finishes the composition with a salty accent. This dish is perfect for a cozy dinner or light lunch and pairs wonderfully with a glass of white wine and a refreshing salad. Its simplicity makes it accessible even for novice cooks, while its exquisite taste leaves an unforgettable impression.
1
We boil any short pasta — penne, fettuccine, fusilli, farfalle — cooking it for one minute less than the recommended time (al dente).
- Paste: 2 glasss
2
While the pasta is cooking, melt butter in a pan over medium heat (I have it set to 5-6 out of 9 on the electric stove).
- Butter: 2 tablespoons
3
While the butter melts, we wash and dry the fresh sage leaves. We cut the branches down to the leaves. We chop the sage into pieces about 5-7 mm long.
- Sage leaves: 20 pieces
4
Fry the chopped sage leaves in oil over medium heat with the lid on the pan. The leaves should dry out and change to a dark green color, while the oil absorbs the aroma and flavor of the sage. Don't over-dry them — the leaves should become almost crispy.
- Sage leaves: 20 pieces
5
We drain the pasta in a colander and pour it into the pan. Fry for 1-2 minutes and let it soak in the oil.
- Paste: 2 glasss
- Butter: 2 tablespoons
6
We plate it and sprinkle with parmesan.
- Grated Parmesan cheese: 2 tablespoons