Pasta with Almost Every Herb in the Garden

• Sea salt
• 1 pound imported orecchiette or penne rigate
• 6 tablespoons extra virgin olive oil, plus extra for serving
• 3 garlic cloves, finely chopped
• 1/4 teaspoon hot red pepper flakes
• 2 fresh bay leaves, torn in half
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh winter savory
• 1 tablespoon chopped fresh oregano
• 1 teaspoon chopped fresh marjoram
• 2 tablespoons chopped fresh mint
• 3 tablespoons finely chopped wild fennel tops
• Large handful of arugula, stemmed and chopped
• 1 heaping tablespoon salt-cured capers or Salt-cured Nasturtium Buds
• Freshly grated pecorino cheese

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)