Pasta with Butter, Sage and Parmesan

Pasta with Butter, Sage and Parmesan
6 tablespoons (3/4 stick) butter20 or 30 fresh sage leaves, or about 1 table-spoon dried whole sage leaves Salt and freshly ground black pepper, to taste 1 pound pasta, such as ziti or penne (linguini or spaghetti also would work) 1 cup freshly grated parmesan cheeseBring a large stockpot of water to a boil.Melt the butter in a small saucepan over a low flame. Add the sage, salt and pepper. Cook until the butter turns light brown, about 10 minutes. Remove from the heat and set aside.Salt the boiling water and cook the pasta until tender, but firm, about 8 minutes.Spoon 2 or 3 tablespoons of the pasta cooking water into a warm serving bowl. Drain the pasta and toss in the serving bowl with the butter, more pepper and half the parmesan. Pass remaining cheese at the table.Serves four.?How to Cook Everything: Vegetarian Cooking? by Mark Bittman (2003 Wiley, $14.95)