Cherry Tomato Rainbow

Another Salad?

Or Sauce?

Salad wins!

And, since summer’s bounty is soon to end.  (…Or, slowly fizzle out)  It’s time for a splurge.

Brown Butter Sage Pasta

1 lb pasta of choice (I like the festive Farfalle), cooked al dente
1 stick butter, unsalted
a pinch of lemon zest
juice of one lemon
baby sage leaves
fine sea salt, to taste
black pepper

Parmigiano Reggiano, slivers

When farfalle are within 2-3 minutes of al dente, slowly melt butter in a large pan.  Swirl frequently and allow butter to take on a nutty scent and golden brown color.  Add lemon juice and zest.  Swirl.  Add a pinch of salt.  Toss.  Add sage leaves and drop heat to low.  Immediately add farfalle.  (Preferably, 1 minute under your normal al dente)  Swirl and toss pasta for 30 seconds.  Taste.  Pour into large serving bowl and top very generously with Parmigiano Reggiano slivers.

Serve pasta and tomato salad with a rustic bread.  Pass the pepper mill!

Buon Appetito!!

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