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
fresh sage, chopped
red pepper flakes
1 1/2 cups
cherry tomatoes, diced
spaghetti, linguini or cappellini, for two
salt and pepper, to taste
crumbled goat cheese
In This Recipe
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.