Looking for a dinner idea to make the LAST January Monday evening – it's about time! – that little bit nicer, tastier and more indulgent? This butter and sage pasta with roasted breadcrumbs is absolute perfection for when you need some Monday motivation or if you're just feeling worse for wear and in need of a meal that's like a warm hug.
There is so much beauty to this recipe: it's simple; carbs all around; you don't have to be very precise with measurements either; and we've seen it made in an Italian home where practice and personal preference overrules all instruction...
On that note, here is a recipe that you can follow as loosely or by the book as you'd like.
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Sage and butter breadcrumb pasta recipe
For this rich pasta dish for two, you will need:
- Pasta, either spaghetti or penne, 300 grams
- Unsalted butter, 100grams
- Fresh sage leaves, 50 grams
- Breadcrumbs, 150 grams
- Garlic cloves, two, peeled
- Salt, to taste
- A little olive oil, for the pasta
1. In a frying pan or skillet, begin frying the butter and the breadcrumbs on medium heat; the more of the butter the breadcrumbs soak up, the better.
2. Meanwhile, bring water to the boil in a large saucepan. Season with salt and add a tiny bit of olive oil before adding the pasta.
3. Add the sage leaves to the butter and breadcrumbs. You want the butter to start going a toasty brown (not burnt), and the breadcrumbs should turn a rich golden colour and crisp up. You will know that it's going right when everything begins to smell delicious and somewhat nutty. Season lightly with salt.
4. Reduce the water to a simmer and add the garlic cloves to the breadcrumb pan. You want the garlic to slightly enhance the flavour, not take over. Keep the garlic in for a couple of minutes, then discard. Turn off the heat.
5. Drain the pasta and add to the frying pan, coating it in the buttery sauce. Serve in pasta bowls with grated parmesan.