Pasta with Seasoned Butter...

The "simple" theme is still in place. Tonight, we had a simple dish of pasta, cheese mini-ravioli, tossed in a seasoned butter sauce and topped with a little more grated Parmesan cheese...

PASTA WITH SEASONED BUTTER

1 pound pasta, cooked according to package directions
Seasoned Butter Sauce -

• 1/2 cup unsalted butter
• 2 tablespoons extra-virgin olive oil
• 2 small shallots, peeled and minced
• 2 garlic cloves, peeled and minced
• 1/2 teaspoon dried sage
• 1/2 teaspoon freshly ground black pepper, or to taste
• A pinch of dried sweet basil
• A pinch of cayenne pepper
• Salt, to taste
• A spoonful of the water from cooking the pasta

Grated parmesan cheese

1. Cook the pasta according to package directions.
2. About 8-10 minutes before the pasta has finished cooking, melt the butter in a heavy skillet over medium heat. Add the extra-virgin olive oil.
3. When the butter and oil are hot, add the minced shallots and garlic, sage, black pepper, sweet basil, and cayenne pepper and stir, to mix well. Begin sauteing everything, stirring periodically. Reduce the heat to medium-low if the shallots and garlic are browning to quickly.
4. When the pasta is finished, add a spoon of the cooking water to the sauce and stir well.
5. Drain the pasta well and add to the seasoned butter. Toss thoroughly and serve, topping individual servings with the grated parmesan cheese. Makes 4-8 servings, depending on appetites.