Butter and Sage Pasta
Pretty self explainatory
Butter and sage (burro e salvia) is the classic pasta dish that my parents would do the day before grocery shopping: it’s delicious and easy to make, plus it only requires 3 main ingredients that most people already have. It also helped that our next-door neighbor had a sage plant, so my “job” was always stealing borrowing a couple of leaves from there without getting caught, but please don’t do it at home: if you don’t have a sage plant, you can easily find sage leaves at your local supermarket!
If you live in the Netherlands like me, I’d advise you to buy the Italian herb mix (Italiaanse kruidenmix) in the fresh herbs department of Albert Heijn: it’s super cheap and can be used in many different recipes.
Equipment
A pot
A pan
Ingredients
You probably have it already:
Pasta (any kind)
Butter (a decent chunk)
Salt
The bare necessities:
A handful of sage leaves (4-6)
Only if you want:
Black pepper
Grated pecorino or parmesan cheese
Method:
Fill the pot with water, cover it with a lid and leave it on medium-high heat until it boils. Once it boils, salt it and add the pasta (100-120g per person), then cook it according to package instructions or until al dente.
When the pasta is almost done, cut a chunk of butter, put it in a pan, and make it melt on low heat, paying attention not to burn it. Seconds before the butter is completely melted, add the sage leaves, then add the drained pasta. Mix well.
Serve in a bowl or deep-dish plate, topping it with some pepper and grated cheese if you want.
Buon appetito!
-Ale