Pasta with Charred Tomatoes and Crispy Sage
Ingredients
- 1 poundpasta (any short shape like penne or fusilli)
- 2 poundscherry tomatoes
- 12 leavesfresh sage
- 4 clovesgarlic
- ¼ cupextra-virgin olive oil
- ¼ teaspoonred pepper flakes
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ½ cupparmesan cheese (freshly grated)
Prep
- 01
Mince 4 cloves garlic.
- 02
Grate 1/2 cup parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until just al dente. Reserve 1 cup of pasta water, then drain.
- 02
While pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant.
- 03
Add cherry tomatoes to the skillet, season with 1 teaspoon salt and 1/2 teaspoon pepper, and cook for 8–10 minutes, stirring occasionally, until the tomatoes begin to burst and char in spots.
- 04
Add cooked pasta to the skillet along with 1/2 cup reserved pasta water. Toss gently and simmer for 1 minute until the pasta absorbs some of the tomato juices. Add more pasta water if needed for a light sauce.
- 05
Meanwhile, in a small skillet, warm the remaining 1 tablespoon olive oil over medium heat. Add sage leaves and cook for 2–3 minutes until crispy and fragrant. Set aside on a paper towel.
- 06
Divide pasta among bowls. Top with crispy sage leaves and a generous handful of grated parmesan. Serve hot.
Spice Tips
For warmth, increase red pepper flakes to 1/2 teaspoon or add a pinch of smoked paprika to the tomatoes. Fresh basil or oregano stirred in at the end adds herbaceous brightness.
The charred tomatoes create their own light sauce—you don't need heavy cream or canned tomatoes. This dish is best eaten immediately while the sage is still crispy. Leftovers can be reheated gently with a splash of pasta water.