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)
In a large saucepan or pasta pot bring 3 quarts water to a boil. 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.
nutrition information per serving
168 calories; 7g total fat; 0mg cholesterol; 2mg sodium; 22g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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