Butter, Lots Of Butter Makes This Pasta Shine
All you need is very good quality butter to make this simple pasta dish a success. Browning the butter (without burning it) gives a nutty, toasty character to the sauce, while the sage, sundried tomatoes, and lemon juice cut the fattiness. The dish sounds impressive but is really a breeze to make. The hardest part, actually, is finding fresh sage in the grocery, although most leading and specialty groceries should have them in stock.
While this dish is heavy on the fat, don’t think it means it’s the opposite of healthy. Think again.
Butter, especially when clarified as ghee, happens to be rich in fat soluble vitamins A, E, and K2 which studies have found to help in calcium metabolism. It’s also a good source of butyrate, a fatty acid which has anti-inflammatory properties beneficial to the digestive system.
Pasta with Browned Butter and Sage
Serves 3 to 4
- 1/2 cup unsalted butter
- 12 fresh sage leaves, sliced into thin strips, reserve some whole leaves for garnish
- 1/2 cup sundried tomatoes soaked in olive oil, sliced
- 1/4 cup sunflower seeds
- juice of 1 lemon
- salt and pepper, to taste
- 250 grams spaghetti noodles, cooked
- 1/2 cup grated Parmesan cheese
1. In a large pan, melt butter over low heat without stirring, until it stops sizzling and remaining solids turn light golden brown.
2. Add sage, sundried tomatoes, and sunflower seeds. Pour in lemon juice, season with salt and pepper. Turn off heat.
3. To the pan, add cooked spaghetti, Toss with Parmesan cheese. Garnish with sage leaves when serving.
This recipe first appeared in FOOD Magazine, Issue 3, 2015
Styling by Tina Concepcion Diaz
Photography by Paul del Rosario