linguine with herbs
The herbs in my garden go way beyond what you need for a garnish, so this recipe came at the perfect time. A cup of chopped mixed herbs is actually a LOT. It worked well -- I had mostly basil and oregano as the bases, with some mint, parsley and chives thrown in too.
1/4 cup olive oil, or more to taste
1 teaspoon minced garlic
1 cup or more mixed herbs, like parsley, dill, chervil, basil, tarragon, thyme, oregano, marjoram or mint
1 tablespoon butter, optional (I omitted)
Salt and freshly ground black pepper
1 pound linguine or other long pasta
(I also put grated parmesan on top)
1. Bring a large pot of water to a boil. Combine olive oil and garlic in a small saucepan, and turn the heat to medium-low. Cook gently, just until the garlic begins to color, then remove from the heat. Meanwhile, wash and mince the herbs. Place them in a bowl large enough to hold the pasta. Cut the butter into bits, if you're using it, and add it to the bowl.
2. Salt water, and cook pasta until tender but not mushy. Reserve 1/2 cup of the pasta cooking water, then drain pasta and toss with herbs and reserved olive oil-garlic mixture. Add a little more olive oil or some of the pasta water if the mixture seems dry. Season with salt and pepper, and serve.
1/4 cup olive oil, or more to taste
1 teaspoon minced garlic
1 cup or more mixed herbs, like parsley, dill, chervil, basil, tarragon, thyme, oregano, marjoram or mint
1 tablespoon butter, optional (I omitted)
Salt and freshly ground black pepper
1 pound linguine or other long pasta
(I also put grated parmesan on top)
1. Bring a large pot of water to a boil. Combine olive oil and garlic in a small saucepan, and turn the heat to medium-low. Cook gently, just until the garlic begins to color, then remove from the heat. Meanwhile, wash and mince the herbs. Place them in a bowl large enough to hold the pasta. Cut the butter into bits, if you're using it, and add it to the bowl.
2. Salt water, and cook pasta until tender but not mushy. Reserve 1/2 cup of the pasta cooking water, then drain pasta and toss with herbs and reserved olive oil-garlic mixture. Add a little more olive oil or some of the pasta water if the mixture seems dry. Season with salt and pepper, and serve.
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