Fork and Salvia

Florence was fine and the Museo Galileo well worth visiting but then I am a bit biased really but the people I went with (not only family members) liked it as well so I think you can trust me on this. As usual going to Florence made me think that I don’t go there often enough but you know how it is, one gets so entangled in everyday life that a lot of things disappears into the background. On the other hand, when we lived in Florence ages ago, I wasn’t that fond of the place, sure it is beautiful but there are far too many tourists on far too narrow streets when you have to walk on those streets day after day so maybe it is that memory that makes me forget.

I have revisited this dish as well, I have tried to give it a little more umph by toasting the almonds and I think it is an improvement so if you like sage and almonds, this is a dish for you!

Penne with Toasted Almonds and Sage

4 servings

400 g/ 14,1 oz dried pasta
15-20 fresh sage leaves
200g/ 7 oz blanched almonds
100-150 ml/0,42-0,63 cup fresh cream
1 clove of garlic
extra-virgin olive oil

Chop the almonds in a food processor until they are finely chopped but not as fine as almond flour. You can also chop by hand if you want. Spread out the chopped almonds on a baking sheet and toast in the oven at 200°C/390°F for 4-5 minutes, check before the time is up because they burn easily.

Clean and dry the sage leaves, peel the garlic and then chop sage and garlic finely before sweating the two in a little oil in a pan for a minute or two. Add the toasted almonds and keep on cooking on medium heat for another minute and then add the fresh cream and a pinch or two of salt.

Cook the sauce for 2-4 minutes or more until the sauce has thickened and then mix well with the freshly cooked pasta.

Penne with Toasted Almonds and Sage