Burro e Salvia (Butter & Sage)

While in a small village in Tuscany last May, we stayed in an agriturismo that offered spectacular homecooked, traditional Italian food everyday. One of the most amazing pasta dishes I've ever had was one called burro e salvia - butter and sage. Which in all its simplicity is the most brilliant and surprising of combinations. I have a sage plant that is struggling to survive in the winter, so I thought I'd give this easy dish a go.

It was sooooo good.

And it only took me five minutes to prepare it.

You will need:

Fresh pasta. I can't guarantee will taste as amazing with dried pasta. If not making from scratch, fresh pasta can be found in the refrigerated section of groceries nowadays.

Butter, about a tablespoon

A bunch of fresh sage

Salt and pepper to taste

1. Cook pasta based on packaging instructions. If you get them fresh, it usually only takes three minutes to get them al dente.

2. In a separate pan, melt your butter and toss the sage. Cook the sage for about two minutes until wilted and aromatic.

3. Drain your pasta and add to the pan of your butter and sage. Toss until well coated. Season with salt and pepper to taste.

#food