Pasta with Almost Every Herb in the Garden

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente.
  2. Meanwhile, place the olive oil in a large saute pan.
  3. Add the garlic and red pepper and warm over low heat until the garlic is tender, 2 to 3 minutes.
  4. Add all the herbs, the capers, and salt to taste and stir gently.
  5. Let the herbs warm over low heat for 8 to 10 minutes, at which time the sauce should be quite aromatic.
  6. Drain the pasta and, off the heat, toss with the sauce, adding more olive oil as needed.
  7. Serve sprinkled with a few spoonfuls of pecorino.

salt, orecchiette, extra virgin olive oil, garlic, hot red pepper, bay leaves, thyme, fresh rosemary, winter, fresh oregano, fresh marjoram, fresh mint, wild fennel, handful of arugula, salt, freshly grated pecorino cheese

Taken from www.cookstr.com/recipes/pasta-with-almost-every-herb-in-the-garden (may not work)

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