Jennifer Garner’s 5-Ingredient Pasta

Jennifer Garner’s 5-ingredient pasta is inspired by the star’s show, The Last Thing He Told Me. 

Garner thought it looked so good she tried to make the dish in real life. The result was a delicious celebration of simple, timeless flavors. 

It features glossy linguine tossed in nutty brown butter infused with crispy sage. Brighten it with a splash of lemon, and bring it to life with a generous shower of Parmigiano Reggiano. 

Fantastico! 

Why You’ll Love Jennifer Garner’s 5-Ingredient Pasta

Rich Taste: You’ll love the combination of nutty brown butter, earthy sage, and sharp cheese. They create a luxuriously complex taste that belies the recipe’s simplicity.

Quick Gourmet Taste: This dish is ready in under 30 minutes. It proves you don’t need hours in the kitchen to create a restaurant-worthy meal. 

Budget-Friendly: You’ll need just a handful of readily available ingredients, most of which are pantry staples. It makes this an economical choice without sacrificing quality.

Ingredients

• Linguine Pasta: It's wider than spaghetti but not as wide as fettuccine. It’s perfect for holding onto butter-based sauces.

• Unsalted Butter: The base for the brown butter sauce. Using unsalted butter allows better control of the dish’s overall saltiness.

• Fresh Sage Leaves: An aromatic herb with a slightly peppery, earthy flavor. It becomes delightfully crispy when fried in butter.

• Fresh Lemon Juice: It adds brightness and balances the richness of the brown butter sauce. It helps cut through the dish’s natural richness.

• Freshly Grated Parmigiano Reggiano: A premium aged Italian cheese adds nutty, salty depth. Freshly grate it for optimal flavor and texture.

• Kosher Salt & Freshly Ground Black Pepper: Essential seasonings that enhance all flavors. Kosher salt dissolves easily, while freshly ground pepper provides aromatic heat.

How to Make Jennifer Garner’s 5-Ingredient Pasta

This recipe features 5 ingredients (plus salt and pepper) and only 5 steps! 

1. Cook the pasta. Cook the linguine in a large pot of salted, boiling water according to the package directions. Cook until al dente, then reserve some pasta water before draining.

2. Prepare the sauce. Melt the butter in a medium skillet over medium heat. Add the sage leaves to the melted butter and cook for 5 to 7 minutes. (Until the butter is golden brown and nutty and the sage leaves crisp slightly.) Remove the skillet from heat and stir in the lemon juice. 

3. Combine. Pour the brown butter sauce over the linguine in the pot. Toss well. 

4. Adjust. If needed, add a small amount of pasta water to the linguine. Stir and cook over medium heat, adding more pasta water as needed. Cook until most of the water is absorbed. 

5. Finish and serve. Sprinkle and stir in the grated cheese until well mixed. Season with salt and pepper to taste, and serve immediately. Add extra cheese if desired, and enjoy! 

Tips for the Best Pasta

I’ve only made this recipe a few times, but it was enough to come up with a decent list of tips.

• Put the prep work in. Grate the cheese and measure all the ingredients before starting the recipe. Browning the butter requires all of your attention. You’ll want everything ready to go before starting to prevent burning. Also, avoid pre-grated cheese. Grate it yourself.

• Salt like the sea! Use about 2-3 tablespoons of kosher salt per pound of pasta water. It really should taste like seawater for properly seasoned pasta.

• Go easy on the reserved water. Reserve enough pasta water to ensure you have enough. It’s key to achieving the ideal sauce consistency. Just be sure to add it only a little at a time so you don’t get the sauce too runny. 

• Watch the butter closely. Watch for golden brown milk solids and a nutty aroma (about 5 to 7 minutes). Remove the skillet from heat immediately to prevent burning.

• Keep it toasty. Keep the pasta warm while browning the butter to ensure proper sauce adhesion.

• Make it your own. Add toasted pine nuts or red pepper flakes for heat. You can also substitute spinach linguine for a carb-friendly version. If you want to double the recipe, keep the sage amount at 12 leaves. Otherwise, the herb will overpower the dish’s delicate brown butter flavor.

• Serve immediately! This pasta tastes best when served immediately in warmed bowls. Add extra cheese, black pepper, and a few reserved crispy sage leaves on top. It pairs well with a light green salad and crisp white wine.

How to Store

Like many pasta recipes, this one doesn’t freeze well. The leftovers will keep for a few days, though. 

To Store: Toss the cooled pasta with a drizzle of olive oil to prevent sticking. Then, store it in an air-tight container and refrigerate for 3 to 5 days.

To Reheat: Heat a skillet over medium heat with a splash of olive oil. Add the pasta and stir for 2 to 3 minutes until hot. Add a small splash of water if needed to loosen the sauce.