The Northern Express Herald
Browned butter and sage spaghetti
for 1 people
Michael Craig
By
VIEW PROFILEDelaney Mes
Pangritata is basically crisp-fried bread-crumbs, which pair extremely well with pasta dishes.
For the sauce
| ¾ cup | Fresh breadcrumbs |
| 1 Tbsp | Olive oil |
| 1 tsp | Chilli flakes |
| 1 Tbsp | Sage, chopped |
| 1 large | Garlic clove, finely chopped |
For the pasta
| 1 serving | Spaghetti, cooked until al dente |
| 1 Tbsp | Butter |
| 1 small bunch | Sage leaf, roughly chopped |
| ½ tsp | Chilli flakes |
| 1 | Garlic clove, crushed |
Directions
For the sauce
In a frying pan, add the oil and breadcrumbs, and as it begins to crisp and toast, add the chilli, sage, and garlic. Fry until richly golden, then set aside.
For the pasta
Heat the butter in a frying pan until it starts to brown and caramelise — you will see small flecks. Add the sage and allow the leaves to crisp slightly. Add the chilli and garlic, Season well, then mix to combine. Add the drained spaghetti, and toss well to combine. Heat through, and then serve with parmesan and the pangritata.