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
Ingredients
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5 tablespoons
unsalted butter
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2
shallots, diced
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1/4-1/3 cups
fresh sage, chopped
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1/2 teaspoon
red pepper flakes
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1 1/2 cups
cherry tomatoes, diced
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spaghetti, linguini or cappellini, for two
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salt and pepper, to taste
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2 tablespoons
crumbled goat cheese
Directions
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Bring a salted pot of water to a boil. Add pasta when boiling and cook according to pasta type and instructions.
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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.
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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.
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Season with salt and pepper. Turn off the heat and mix in the goat cheese.
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Drain the pasta and add it to the sauce, tossing until coated.
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Serve and enjoy!
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