Name: Orecchiette with Butter, Sage, Garlic and Parmesan
Yield: Serves 4
Cuisine: Italian
Ingredients: 75 g/3 oz unsalted butter; 4 tablespoons freshly grated Parmesan cheese; 450 g/1 lb orecchiette pasta; 20 or so sage leaves, finely chopped; 2 garlic cloves, crushed but left whole

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

This is exactly the thing to cook after you come home from work; the sauce takes the same time to make as the pasta takes to cook. I think that you must use orecchiette – it is a chewy type of pasta that looks, as the name suggests, like little ears.

Ingredients

75 g/3 oz unsalted butter
450 g/1

Method

Clarify the butter by melting it over the lowest possible heat and then skimming off the bits that float on top. Gently pour the clarified butter into a clean pan, discarding the curds (or is it the wey?) that will have collected at the bottom. Meanwhile, cook the pasata in a large pan of boiling salted water until al dente, then drain.

Heat the butter with the garlic cloves and