John Myers
Ingredients for 2 servings:
- 400 g wholemeal spaghetti (spaghetti integrale)
- 5 tbsp olive oil, good (or more if needed)
- 6 clove(s) garlic, squeezed
- 1 red chili pepper(s), cut into half rings
- 10 sage leaves, fresh, cut into strips
- some Parmesan or other hard cheese
- Salt and pepper, black, from the mill
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
Fry the sage in a pan over low heat with a little olive oil until crispy, turning frequently. Don’t cook for too long, or it will lose too much of its flavor. Remove the sage from the pan and set aside. Sauté the garlic over low heat with plenty of olive oil, add the chili, and continue cooking for a few minutes. Cook the spaghetti until al dente (in salted water, without oil), drain, add to the pan with a little of the cooking water, and toss with the contents. Add a little more olive oil if desired, and season with salt and pepper. Garnish with the toasted sage and grate generously with Parmesan cheese.
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