Fresh summer herbs release an intense, splendid aroma when you stir them into hot oil. (See photo).

　　

Ingredients

serves 4 to 6

　　1 pound fettuccine or other pasta

　　1/4 cup extra-virgin olive oil

　　4 garlic cloves, minced or pressed

　　1/2 cup minced fresh parsley

　　1/2 cup minced fresh basil

　　1/2 cup minced chives or scallions

　　1/2 teaspoon salt

　　1/2 teaspoon black pepper

　　Grated Parmesan or Pecorino Romano cheese (optional)

　　

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.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.