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~PASTA WITH SAGE~
Simple, easy to prepare and a real crowd-pleaser.
Borrowed from Le Miccine, a nice wine estate at Gaiole in Chianti.
Ingredients
One Pound of PENNE or the pasta of your choice.
One cup of fresh SAGE, leaves removed from stems.
Set aside 1/4 cup whole leaves, chop the remainder of the sage.
Three cloves of GARLIC, diced.
Chopped fresh PARSLEY.
Extra virgin OLIVE OIL.
Preparation
This recipe is intended to be used with fresh sage
from your garden or local market.
Heat some olive oil to almost smoking.
Add one teaspoon of freshly diced garlic to flavor the oil.
Let it simmer a few minutes, then remove the cooked garlic and discard.
Throw 1/4 of the whole leaves of fresh sage into the hot oil.
Fry until curled and crisp-just a minute or two.
When the sage leaves are crisp, remove them with a slotted spoon.
Drain on a paper towel.
Cook the penne in boiling, salted water.
Drain.
In a warm bowl, toss the penne with fresh olive oil.
Season to taste, adding olive oil as necessary.
Add the diced fresh garlic, the sage and the parsley while tossing the hot pasta.
Serving
Divide into 4-6 low rimmed warm serving bowls.
Sprinkle the crispy sage on top for garnish.
Serve immediately with a side bowl of grated Pecorino Romano cheese.
Delicious with fresh Italian bread and a red
Chianti, of course!
Watch for our next recipe:
PASTA WITH GORGONZOLA SAUCE.
Have a favorite pasta dish? Send it to us!
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