- 2
Ingredients
- pasta of your choice
- 6 tablespoons extra virgin olive oil, cold pressed (6 to 8)
- red, dried chilies (amount depends on how spicy you like it)
- 2 cloves garlic, crushed (2 to 3)
- 10 sage leaves, cut into stripes
- freshly ground parmesan cheese
Preparation
Step 1
1. In a pot, bring water to a boil. Add salt.
2. In a skillet, heat the olive oil over medium-high heat and add the chilies. Leave the chilies whole if you'd like to keep it not too spicy, cut them open to reveal the seeds if you're into a spicy sauce. Reduce the heat to medium and add sage and the crushed garlic cloves. Easiest to crush a clove of garlic is to press on it with the flat side of a knife.
3. If the garlic starts to brown too quick, remove the pan from the heat to not burn the garlic, then reduce the heat. This sauce should simmer for at least 10-15 minutes for all the flavors to mix. Basically, the olive oil will be flavored with the sage, the garlic and the chilies. Cook your pasta accordingly to have them al-dente by the time your sauce is ready.
Notes: this was different but really good. Basically a flavored oil served over pasta. Used spaghetti, doubled the amount of sage, upped the garlic, cut back the oil and used some chicken broth to compensate. Ate the garlic, of course!