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Browned butter and sage spaghetti
( SERVES 1 )

Herald on Sunday

Photo by Michael Craig

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Pangritata is basically crisp-fried bread-crumbs, which pair extremely well with pasta dishes.

For the sauce

¾ cup	Fresh breadcrumbs
1 Tbsp	Olive oil
1 tsp	Chilli flakes
1 Tbsp	Sage, chopped
1 large	Garlic clove, finely chopped

For the pasta

1 serving	Spaghetti, cooked until al dente
1 Tbsp	Butter
1 small bunch	Sage leaf, roughly chopped
½ tsp	Chilli flakes
1	Garlic clove, crushed

Directions

For the sauce

In a frying pan, add the oil and breadcrumbs, and as it begins to crisp and toast, add the chilli, sage, and garlic. Fry until richly golden, then set aside.

For the pasta

Heat the butter in a frying pan until it starts to brown and caramelise — you will see small flecks. Add the sage and allow the leaves to crisp slightly. Add the chilli and garlic, Season well, then mix to combine. Add the drained spaghetti, and toss well to combine. Heat through, and then serve with parmesan and the pangritata.