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Author Notes: This recipe has no particular origin - it came together out of a desperate need to find a use for the copious amount of fresh sage growing in the garden. It's easy to whip up for a quick dinner. In the summer, I use whatever tomatoes are ripe at the moment - in this case it was Sungold, Silver Tiger and Stupice. The sweeter the tomato, the better.
Feel free to substitute parmesan for the goat cheese. —clcatto
- 5 tablespoons unsalted butter
- 2 shallots, diced
- 1/4-1/3 cups fresh sage, chopped
- 1/2 teaspoon red pepper flakes
- 1 1/2 cups cherry tomatoes, diced
- spaghetti, linguini or cappellini, for two
- salt and pepper, to taste
- 2 tablespoons crumbled goat cheese
- Bring a salted pot of water to a boil. Add pasta when boiling and cook according to pasta type and instructions.
- Melt 3 tbsps of the butter in a large saucepan and add sage, shallots and red pepper flakes, cooking over low heat until sage is slightly browned and turning crispy - 5 to 10 minutes.
- When the pasta is halfway done, add the remaining 2 tbsps of butter and the chopped tomatoes to the sauce. You don't want them to overcook, but they should soften a bit. Note: Add a little more butter or some of the pasta water if you need more liquid.
- Season with salt and pepper. Turn off the heat and mix in the goat cheese.
- Drain the pasta and add it to the sauce, tossing until coated.
- Serve and enjoy!
- This recipe was entered in the contest for Your Best Cherry Tomatoes
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