Pasta with butter and sage
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In a large pot, add 1 L of water for every 100 g of raw pasta.
Cook the macaroni according to the package instructions.
Before draining the pasta, reserve half a cup (tea) of the cooking water. Drain and reserve
In a large skillet, heat on low heat, add the butter and sage leaves and let it melt slowly, sauté for 2 minutes.
Add the reserved pasta and reserved cooking water, sauté for another 1 minute. Turn off the fire.
Adjust the salt and add the ground black pepper (optional).
If you prefer, sprinkle Parmesan cheese before serving!
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