- 500g dried pasta or use fresh pasta
- 90g butter
- 2 garlic cloves (crushed)
- 16 fresh sage leaves (roughly torn)
- freshly grated parmesan to serve
Cook pasta in a large pot of boiling, salted water, until firm to the bite. While pasta is cooking, heat butter and garlic in a small frying pan over a medium heat until just golden. Add sage leaves and cook, stirring until fragrant, for 30 seconds. Drain pasta and return to the warm pasta pot. Add hot butter and sage to pasta. Toss well to coat. Serve immediately with plenty of parmesan.