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Author Notes: This brilliant and wholly green recipe from the De Cecco pasta box uses herbs in two ways: first, sautéed with crushed garlic, and then added fresh by the handful with a knob of butter to finish the dish. It's beautiful alone and would pair with almost any summer vegetable. —Posie Harwood
- 1 pound pasta
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 1 bay leaf, minced
- 3 sage leaves, minced
- 1 tablespoon minced fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 teaspoon chopped fresh marjoram
- 1 cup chopped fresh Italian parsley
- 1 cup chopped fresh basil
- Bring a medium pot of salted water to a boil. Add the pasta and cook until al dente, then drain and set aside.
- Heat the olive oil in a pan over medium heat. Add the garlic, minced bay leaf, minced sage, and minced rosemary. Cook, stirring occasionally, for a few minutes or until fragrant.
- Mix all the remaining chopped herbs together in a small bowl. Set half aside. Add the other half of the herbs to the pan and season with salt and pepper. Cook for 2 to 3 minutes. Remove from the heat.
- Add the butter and herb mixture to the pasta and toss to coat. If the butter doesn't melt, return to the stovetop to heat briefly to melt the butter.
- Add the remaining fresh chopped herbs to the pasta and toss to mix evenly.
- Serve as is, or top with grated Parmesan cheese.
- This recipe is a Community Pick!