Fettuccine with Fresh herbs

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Fettucine with Fresh HerbsFresh summer herbs release an intense, splendid aroma when you stir them into hot oil.

Fettucine with Fresh Herbs
Recipe type: main dish, pasta
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
  • 1 pound fettuccine or other pasta
  • ¼ cup extra-virgin olive oil
  • 4 garlic cloves, minced or pressed
  • ½ cup minced fresh parsley
  • ½ cup minced fresh basil
  • ½ cup minced chives or scallions
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • grated Parmesan or Pecorino Romano cheese (optional)
  1. Bring a large covered pot of salted water to a boil.
  2. Add the pasta and cook until al dente.
  3. Meanwhile, prepare the garlic and herbs.
  4. 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.
  5. Add the herbs and cook for about 30 seconds, stirring constantly.
  6. Remove from the heat, ladle about ½ cup of the hot pasta-cooking water into the pan, and set aside.
  7. 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.
  8. Toss in some grated cheese if you like.
  9. Serve right away.
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.
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