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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

A four-ingredient Pasta that I love adapted from a Mario Batali recipe. Each ingredient stands on its own, but when combined they just detonate with flavor. If you’re a fan of Lemon Juice and its compatible partner, fresh Sage leaves, here’s a winner for a simple dinner. A side dish of salad greens works, or, as in our dinner, one or two three-ounce grilled Beef Sliders.


4 oz of Spaghetti (or Linguine)
4 TB of Butter
12 Fresh Sage Leaves (sliced in half horizontally)
Juice of 1 Lemon + Lemon Zest
1/4 cup of Parmesan-Reggiano (shredded)
Kosher Salt & Black Pepper


1. Add the pasta to a pot of boiling water & cook for the recommended time, about 8 minutes to al dente.

2. While the Pasta cooks, melt the Butter in a large deep-sided saute pan & cook until it just begins to brown. Add the prepared Sage Leaves & remove from the heat. Pour in the Lemon Juice & Zest & set aside.

3. Drain the Pasta, but save 1/4 cup of cooking water. Gently pour the Pasta and water into the saute pan & turn the heat back on. Add the Parmesan Cheese, add the Salt & Pepper, toss to coat & serve.

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