When years ago I was getting familiar with the Italian kitchen, I was very impressed by the simplicity of this Mediterranean recipe. It’s got amazingly shot list of ingredients and simple cooking technique turned into a law. The result will satisfy both, a connoisseur as well as an ordinary hungry man.
For this recipe you can use various types of pasta as long it is small sized, as farfale or conchiglie. I’ve used Castellane di Barilla, and I’m very happy with the results. And also, get the best possible products – the list is not long at all.
Preparation time: 15 minutes
350 g from your favorite type of quality pasta
70 g butter
A handful of fresh sage leaves , and few more for decoration
Shaved Parmesan, for sprinkling
Freshly ground mixed pepper, optional
Fill a large pot with salty water and bring to a boil. In the meantime, melt the butter and add the pat dried sage leaves to it. Put the butter back on low fire and keep it for 2 minutes, while stirring from time to time.
If the water in the pot is boiling, add the pasta and make sure you stick to exact time stated in the instructions on the pack. Read more about the importance of water and pasta proportion here.
Immediately after the pasta is ready, drain the water, so to slow the cooking process. Leave the pasta in the water for a minute or two more, and you risk ending up with sticky dough, instead of an“al dente pasta”.
Then add the drained pasta to the sage butter and cook it for additional 10-15 seconds, constantly stirring. Sprinkle with the Parmesan shaves and leave to rest for couple of minutes. Garnish with fresh sage leaves and serve immediately.
If you think that this classic pasta recipe is not rich enough, consider adding few more ingredients, such as ones I found in another culinary blog (lacuocachecopia.blogspot.com). The additional products are two egg yolks and finely chopped anchovies. The only thing you need to do is blend them well with the sage butter, before mixing with the cooked pasta.