This is one of the fastest pasta recipes that I know (besides aglio e olio I guess). Cooking the pasta takes longer, literally. Getting the consistency of the ingredients right without burning the garlic may take some practice.

Ingredients

• fresh pasta
• handful of fresh sage leafs
• 1 garlic clove
• pepper to taste
• 1/4 (candied) habanero
• olive oil

The amount of sage totally depends on your liking. Personally I could add tons of it, though

Instructions

Note: The sage leaves can take a lot of heat. They will get an amazing crispy texture if fried for a few minutes. The other ingredients do not take well to that kind of heat. The habanero will burn after a while, so get it out once you notice that it gets brownish. The garlic on the other hand will get very bitter within seconds if you put them into very hot oil or fry them for too long. The timing of adding/removing ingredients is key for this recipe!

Cut the garlic in thin slices. Add the sage leafs and the candied habanero (you can use a seeded habanero or other chilies instead) to the cold oil and fry them at full heat. Once the habanero starts to get darkish, remove it. At this point the sage leaves usually are already crispy. If not, fry them a bit longer.

Once they are to your liking, remove the pan from the heat and let the oil cool down a bit. Depending on the used pot/pan this might take longer or shorter. Still of the heat, add the garlic. The oil should still be hot enough to gry the garlic, though not to let it get brown. If you notice that it gets golden, remove the oil and all ingredients from the pot into another vessel. If the garlic was fried too short, its taste will be super intense. Getting the sweet spot here is key and may take a few tries to get right.

In case you miss that point and the garlic gets too dark there is no going back and you have to start over.