Wash the sage leaves, pat them dry and collect them into a cutter. Add the almonds and blend until finely chopped.

Spoon the chopped almonds and sage into a pan, drizzle generously with extra virgin olive oil and sauté on medium flame for about 2 minutes, then set aside.

Cook the pasta in boiling salted water, then drain al dente, keeping a few tablespoons of cooking water aside.

Toss the pasta into the pan with almond and sage, add the reserved cooking water and cook for a few minutes, to blend all the flavour.

Drizzle some more extra virgin olive oil and serve.