Weekday Vegetarian: Linguine with Brown Butter, Sage and Poor Man's Parmesan

weekday vegetarian linguine with brown butter photo

Photo Credit: Emma Alter

I'm a big fan of the website Food52, and I've made a lot of recipes from it. They have a themed contest each week, and this recipe is from the theme of "dirt cheap". It certainly was cheap, and it's hard to imagine that a sauce made of bread crumbs would be as delicious as this is. It's very simple to make, although it dirties 3 pans, but it was worth it.
It would be easy to add some vegetable such as asparagus to this, or you could go the purist route here. I was thinking today when I reheated the leftovers that some fresh cherry tomatoes tossed in would have been an excellent addition. I added my vegetable component by serving this with a Caesar salad. Keep your eye on the bread crumbs as they brown because they can burn quite quickly. I did change the recipe slightly, as it originally called for an entire pound of pasta for two adults and two children. I cooked less than half of that and it was enough for 3 adults for 2 meals.

Linguine with Brown Butter, Sage and Poor Man's Parmesan

Linguine for 4
1 stick, unsalted butter
20 fresh sage leaves
3 garlic cloves, sliced thinly
1/2 cup dried bread crumbs
1/4 cup sliced almonds
Salt and pepper

1. Melt 1 1/2 tablespoons of the butter in a saute pan placed over medium heat. Add the bread crumbs and almonds. Season them with salt and pepper. Saute and stir them until they begin to toast and turn golden brown. Remove them from the pan.

2. Bring a large pot of heavily salted water, should taste like sea water, to a boil. Drop in the linguine noodles and cook them for 11 minutes or as directed on the package.

3. Place a large 12 or 14 inch saute pan over medium high heat and add the rest of the butter. Add the sage and let the butter bubble and crackle until it starts to get brown bits. Add the garlic.

4. Once the garlic is fragrant add 1/2 cup of pasta water to the butter sage sauce to stop the garlic from over cooking and let it simmer. Once the noodles are al dente us a spider to scoop the pasta from the water and put it directly into the pan.

5. Toss and mix the pasta with the sage butter. Taste for seasoning, correct it if necessary and plate it up. Top it with the bread crumb mixture serve.

More Linguine Recipes
Linguine with Tomatoes and Basil
Linguine with Mushrooms in a Lemon Thyme Cream Sauce
Pasta. with Double Sun-Dried Sauce

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