Buttered Egg Noodles with Crispy Sage and Garlic
Ingredients
- 12 ouncesegg noodles
- 4 tablespoonunsalted butter
- 4 clovesgarlic
- 8 leavesfresh sage
- ·kosher salt
- ·black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Slice 8 fresh sage leaves into thin ribbons (or leave whole if you prefer).
Method
- 01
Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until al dente, about 6–8 minutes. Reserve 1/2 cup pasta water, then drain.
- 02
While the noodles cook, melt 2 tablespoons butter in a large skillet over medium heat. Add sage leaves and cook until fragrant and just beginning to crisp, about 1 minute. Transfer to a paper towel.
- 03
Add the remaining 2 tablespoons butter to the same skillet over medium heat. Add minced garlic and cook, stirring constantly, until golden and fragrant, about 1–2 minutes. Do not brown.
- 04
Add the drained noodles to the garlic butter and toss gently. If the noodles seem dry, splash in 2–3 tablespoons of the reserved pasta water to coat lightly.
- 05
Season with salt and pepper to taste. Transfer to a serving bowl, top with the crispy sage leaves, and serve immediately.
Spice Tips
For subtle heat, add a small pinch of red pepper flakes to the garlic butter. A squeeze of fresh lemon juice brightens the noodles; stir in a tablespoon just before serving for a lighter finish.
This recipe is all about the quality of your butter—use good butter and you'll taste the difference. Sage can be swapped for fresh thyme if preferred.