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Aglio e Olio with Fresh Sage

Source: Cooking at a Glance - Pasta
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes 4 side-dish servings
Garlic (aglio) and oil (olio) are a classic Italian combination. When sage is added, you have a light and delicious pasta sauce that can be made in a snap.
4 ounces mafalde, spaghetti, or other dried ribbon pasta or 8 ounces fresh fettuccine
2 tablespoons olive oil or cooking oil
2 cloves garlic, minced
1 tablespoon snipped fresh sage or 1/2 teaspoon dried sage, crushed
salt and pepper
Grated parmesan cheese (optional)
Aglio e Olio with Fresh Sage Recipe at
In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 10-12 minutes for dried pasta or 1 1/2-2 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Return pasta to warm pan.

Meanwhile, in a small saucepan heat oil over medium heat. Add garlic and sage and cook and stir for 1 minute.

TO SERVE: Toss sage mixture with hot pasta. Season to taste with salt and pepper. If desired, sprinkle with Parmesan cheese. Serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Garlic Pastas
Nutrition Facts per Serving
Yield:   Makes 4 side-dish servings
Calories: 168
Sodium: 2mg
Fiber: 1g
Carbohydrates, Total: 22g
Protein: 4g
% Cal. from Fat: 38%
Fat. Total: 7g
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