Burnt Butter and Crispy Sage Pasta with Fresh Figs

Something Out Of Nothing

I call this dish “Creating Something out of Nothing”. Can you believe that with only three main ingredients - pasta, sage and butter - you can pull together not just a meal but a draw dropping flavour sensation. Be a pasta fiend of not, this dish will have everyone begging for me and of course, the recipe.

I am no hidden pasta disliker. I am not sure why, but I have never grown much of a liking to it. I feel to heavy and full after which makes me extremely uncomfortable so I have always just avoided it.

BUT, in this occasion all those feelings disappeared. The strong flavour from the burnt butter along with the subtle sage infusion is truly a must try experience. Wrapped around your pasta of choice (because I know everyone has their most loved pasta styles, shapes and bases), the smallest amount is sure to be the start of a mouth watering dining masterpiece.

Burnt Butter, Sage and Fig Pasta

Ingredients

300 grams of egg fettuccine pasta

60 grams of French or good quality butter

10 sage leaves

3 fresh figs (for serving)

Method

Begin by boiling water to cook the pasta. Place the boiling water in a large pot, add a pinch of salt and bring to a roiling boil. Add the pasta and cook per instructions.

In the last 3-4 minutes of pasta cooking time, place the butter in a saucepan and heat on medium-high. Melt butter and place the sage leaves in and a pinch of sea salt. Cook for a further 1-2 minutes or until the butter turns brown and the sage leaves becomes crispy. Remove from the heat.

Strain water from pasta and serve in desired bowls. Drizzle the butter and sage over the pasta and serve the fresh figs along side.