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Orecchiette with Butter, Sage, Garlic and Parmesan
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By David Eyre
Published 2009
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
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