Title: Aglio E Olio with Fresh Sage
Categories: Italian, Pasta, Sauces, Herbs
Yield: 4 Servings
4 oz Mafalde -OR-
4 oz Dried ribbon pasta -OR-
8 oz Fresh fettuccine
2 tb Olive oil
2 cl Garlic; minced
1 tb Fresh sage; snipped -OR-
1/2 ts Dried sage, crushed
S&P
Parmesan cheese; grated (optional)
Garlic (aglio) and oil (olio) are a classic Italian combination.
When sage is added, you have a light and delicious pasta sauce
that can be made in a snap.
In a large saucepan or pasta pot bring 3 quarts water to boiling.
Add pasta. Reduce heat slightly. Boil, uncovered, for 10-12
minutes for dried pasta or 1 1/2-2 minutes for fresh, or until al
dente, stirring occasionally. Immediately drain. Return pasta to
warm pan.
Meanwhile, in a small saucepan heat oil over medium heat. Add
garlic and sage and cook and stir for 1 minute.
Toss sage mixture with hot pasta. Season to taste with salt and
pepper. If desired, sprinkle with Parmesan cheese. Serve
immediately.
