All winter i dream of the time when there are so many fresh herbs that it seems imperative to use them at almost every meal. One of my favorite ways to take advantage of this abundance is to mix large quantities of herbs with pasta and a simple base of olive oil and garlic. In winter, a dish like this would not only seem exotic but would also cost a small fortune. In summer, however, it is an inexpensive no-brainer.

　　

Ingredients

makes 4 to 6 servings

　　1/4 cup olive oil, or more to taste

　　1 teaspoon minced garlic

　　1 cup or more mixed fresh herbs, like parsley, dill, chervil, basil, tarragon, thyme, oregano, marjoram, or mint, woody or thick stems discarded

　　1 tablespoon butter (optional)

　　Salt and freshly ground black pepper

　　1 pound linguine or other long pasta

　　

Step 1

Bring a large pot of water to a boil. Combine the olive oil and garlic in a small saucepan over medium-low heat. Cook gently, just until the garlic begins to color, then remove from the heat. Meanwhile, wash and mince the herbs. Put them in a bowl large enough to hold the pasta. Cut the butter into bits if you’re using it and add it to the bowl.

　　

Step 2

Salt the water and cook the pasta until tender but not mushy. Reserve 1/2 cup of the pasta-cooking water, then drain the pasta and toss with the herbs and reserved olive oil–garlic mixture. Add a little more olive oil or some of the pasta water if you did not use butter and the mixture seems dry. Season with salt and pepper and serve.

　　From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.