Tuesday, January 19, 2010

Vegetable Fussili with fried Sage, Walnuts and Sea Salt

Fussili with Fried Sage, Walnuts, and Sea Salt

This is literally the easiest and tastiest thing ever. LITERALLY.

What you need:
-pasta of choice (this looks the prettiest with different colored noodles, and usually noodles that are funny shaped. Or anything that's not spaghetti.)
-chopped/torn sage
-crushed walnuts
-olive oil
-sea salt
-...THAT'S IT






1. Bring your water to a boil, blah blah blah, you know how to make pasta.
2. When pasta is about 4 minutes from being done, tear up all of your sage leaves. You don't have to use a knife if you don't want, but sometimes it makes it easier since the leaves aren't huge.
3. Put about 2-3 Tbsp of olive oil in a non-stick pan and turn the heat on medium. After a minute or two (depending on how hot your stove is) check how ready the oil is for frying by putting in one sage leaf. It should crackle and fry the crap out of it. If not, wait a little longer.
4. When oil is ready, throw all the sage leaves into the oil. As with frying anything, hot oil is dangerous, so watch out. Pretend you're deep-frying bacon and keep the well-being of your skin in mind...and watch the heat.
5. When the leaves are dark and fried, turn the heat down to low and put in all of your crushed up walnuts. Stir the sage and walnuts around in the oil until the walnuts are as warm/cooked as you want them...then cover and turn off the heat.
6. Drain pasta.
7. Take the pan with the fried ingredients and pour the left-over frying oil onto the pasta (as much or little as you'd like - but it's now sage-flavored oil!) and stir to prevent sticking and to maintain amazingness.
8. Plate a bowl of pasta for yourself...then top it with the sage & walnuts! I always add a little coarse / kosher sea salt on top for texture and an added kick.
9. Enjoy it, because you've just learned how to make one of my favorite under-10-minute recipes.

MMMMM!!


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