Fettuccine with Fresh Herbs
Fresh summer herbs release an intense, splendid aroma when you stir them into hot oil. (See photo).
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.
Step 2
Meanwhile, prepare the garlic and herbs. Warm the oil in a small pan on low heat. Add the garlic and cook for about a minute until the garlic is golden; don’t let it brown. Add the herbs and cook for about 30 seconds, stirring constantly. Remove from the heat, ladle about 1/2 cup of the hot pasta-cooking water into the pan, and set aside.
Step 3
When the pasta is done, drain it. Place the drained pasta in a serving bowl, add the herb and oil mixture and the salt and pepper, and toss well. Toss in some grated cheese if you like. Serve right away.
Ingredient Note
Step 4
If you have a garden filled with herbs, you may want to add some other fresh herbs such as thyme, sage, marjoram, mint, chervil, oregano, or summer savory.
Serving & menu ideas
Step 5
Serve with one of the Crostini (page 136) as a first course, or with Fresh Tomato & Mozzarella Salad (page 213) on the side.
