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Spaghetti with Sage & Garlic Butter
Served with simple spinach
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Serves 4
Prep time: 15 minutes Total time: 30 minutes |
- 2 lbs. baby spinach, preferably organic
- 1 bunch sage
- 1 lemon
- 1 cup freshly grated Parmigiano Reggiano
- 1 lb. best-quality dried spaghetti
Shopping List
- Black pepper
- Extra-virgin olive oil
- Garlic
- Sea salt
- Unsalted butter
Pantry Items
- Chef’s knife
- Large stockpot or pasta pot
- Large saucepan
- Measuring cups and spoons
- Mixing bowls
- Small saucepan
- Strainer
- Tongs
- Wooden spoons
Tools
- Wine: A lively red, preferably from Tuscany
- Dessert: Fruit salad (oranges, apples, pears, dried apricots and dates)
Suggestions
- When you walk in the door
- Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Open the wine
- Prep
- Pluck 20 sage leaves.
- Peel and coarsely chop 2 cloves garlic.
- Put 6 tbsps. butter in the small saucepan.
- Trim and rinse the spinach. Don’t dry it.
- Put the spinach in the large saucepan. You’ll have to push it down. Don’t think there is too much – it cooks way, way down.
- Set a strainer in the sink.
- Set the table now. This is a quick menu!
- Start Cooking
- Put the pan with the butter in it over low heat. As soon as melted butter covers the bottom of the pan, add the sage and the garlic.
- When the water is boiling in the pasta pot, add the pasta and stir. Cook until it is al dente, 7-12 minutes depending on the pasta.
- Check the butter – stir the sage and garlic. Let it cook for about 8 minutes – the butter should stay golden.
- Put the spinach over medium-high heat. As it cooks, turn it with tongs until it is wilted but still bright green, 5 minutes
- When the spinach is cooked, turn it into the strainer and press on it to get rid of as much liquid as possible.
- Put the spinach into a bowl and squeeze about 1 tbsp. lemon juice through your fingers and over the spinach, then toss. Season with salt and pepper, toss it again.
- Check the pasta. If it is al dente, drain it, saving a bit of cooking liquid.
- Put the pasta in a large bowl, pour the butter, sage and garlic over it, toss it. Season generously with salt and pepper, and toss again. If it’s dry, add a little cooking water to moisten it.
- Dinner is ready! Take the pasta, the spinach and the Parmigiano to the table. Don’t forget the wine.
