A very fresh tasting comfort food! One day my boyfriend brought home some fresh sage from his mother's garden and I wasn't sure what to do with it. I came up with this wonderful dish that has so many variations!

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until fragrant, about 3 minutes, then stir in the tomatoes, capers, bay leaves, and thyme leaves. Bring to a simmer, then reduce heat to medium-low, and continue simmering for 15 minutes. Stir in sage leaves, and simmer 10 minutes more.

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  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to the pot off of the heat. Season the sauce to taste with salt and pepper, then pour over the pasta and toss to coat.

Nutrition Facts

276 calories; protein 9.5g; carbohydrates 50.9g; fat 5.3g; sodium 551.1mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/05/2013
I had lots of garden herbs to use up so used a mixture of basil oregano chives parsley and sage. With pipette pasta it made a great side dish with grilled london broil and a grilled vegetable salad. My husband said it was the best pasta he has had in ages and said that if we had gotten this at a restaurant we would go back just for that pasta. Read More
(3)

Most helpful critical review

Rating: 3 stars
07/19/2011
I hadn't worked with capers much but was needing a recipe to try with it. I also have a TON of sage this year so I went for it. I thought it came out fairly well. I marinated some chicken to serve with it which was a nice addition. Read More
(1)
12 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/04/2013
I had lots of garden herbs to use up so used a mixture of basil oregano chives parsley and sage. With pipette pasta it made a great side dish with grilled london broil and a grilled vegetable salad. My husband said it was the best pasta he has had in ages and said that if we had gotten this at a restaurant we would go back just for that pasta. Read More
(3)
Rating: 5 stars
02/19/2012
Very nice pasta dish. I think maybe I'll add more thyme and sage next time--I'm not really tasting it as much as I'd like. I used fresh tomatoes since they were starting to look sad and I add red and orange bell peppers for the same reason. Bc I added more ingredients I upped the capers--shouldve done the same with the sage. Perhaps bc I used raw tomatoes I added about half a can of V8 juice; the liquid really cooked down quickly and since I wanted to cook as directed I added tomato juice which kept it moist. I didn't find this to be too salty from the capers and tomato juice; I thought it was just right. I almost never add salt and pepper in recipes unless it is added in the beginning; I prefer to let pple decide at the table if it needs more salt. I'm glad I left it out this time. I don't have linguine or even spaghetti so I used mini penne and felt it worked well. Although I did add veggies to this I think this makes more like four servings; that's okay I can have for lunches at work this week. Thanks for the recipe! Read More
(3)
Rating: 5 stars
02/08/2008
Very good I did cut back on the sage and bay leaf only because that is my families preference. I also added some blackened chicken to the top when served. Turned out very good. Thanks for the post. Read More
(3)
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Rating: 4 stars
04/06/2009
Great recipe. Would use considerably less capers though as the dish turned out quite salty despite the fact that i didn't use any salt at all. And this is coming from a person who likes her food salty. Would make this again. Read More
(2)
Rating: 4 stars
03/19/2010
This was good flavorful and very easy. I used fresh tomatoes and a mix of whole-wheat and regular penne. I topped each serving with Romano cheese and red pepper flakes which complemented the sauce wonderfully. Read More
(2)
Rating: 4 stars
09/08/2012
This was pretty good my husband liked it. I will make it again. I used penne pasta instead of linguine its what I had on hand. Read More
(1)
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Rating: 3 stars
07/19/2011
I hadn't worked with capers much but was needing a recipe to try with it. I also have a TON of sage this year so I went for it. I thought it came out fairly well. I marinated some chicken to serve with it which was a nice addition. Read More
(1)
Rating: 4 stars
03/25/2009
I had to quadruple the amount of pasta. And we used corkscrew pasta instead of Linguine. We are a large family... but I have to say it was a very nice change to white sauces. I used butter to saute instead of olive oil. We grow most of our foods so I used some diced tomatoes we canned last fall. Turned out great. I recommend it. Would be great for a potluck! Read More
(1)
Rating: 3 stars
01/25/2010
Tasty recipe. I did add: 1/2 chicken breast that I had precooked & cubed and 8-10 sliced cremini mushrooms. When I tasted the sauce prior to adding the above ingredients I thought the sauce tasted great alone not too salty even with the 2 tbsp capers. Read More
(1)
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