This simple dish is great for late spring and all summer, when fresh garden herbs are in abundance. Erbe aromatiche, meaning aromatic herbs, is star of this simple dish.
The recipe is very easy and versatile, not requiring exact measurements and allows the use of any pasta and any mix of fresh herbs.
Last time I made this, for example, I used basil, sage, lavender, green onion, and parsley. You can use whatever herbs you choose or have on hand, as long as they are fresh. And, if you grow your own herbs on your terrace, balcony or backyard garden, then you are good.
I serve this solo for a quaint easy lunch, or follow it with a grilled meat. This is a great pasta to serve after a day at the beach, on the terrace overlooking the sea.
Ingredients
Method
- Place chopped herbs, garlic (and/or onion) into a mixing bowl.
- Add salt, pepper and a generous amount of olive oil.
- Mix will and cover with cling wrap, and let sit for about 40 minutes to an hour to marinate.
- Cook pasta in boiling salt water.
- Drain and toss immediately into herbal marinade, and mix to coat.
- Serve immediately with a topping of fresh grated or shaved Parmigiano-Reggiano.
Notes
Variations:
For a kick, add dried crushed red pepper to the marinade.
Serve topped with pine nuts or slivers of almonds.
