[you skip the parsley in the basic recipe, and] "When the garlic is done, toss in a mixture of 1 cup or more fresh herbs, whatever you have on hand.... The mixture will absorb all the oil, so, ... when you toss it with the pasta, be sure to add more oil or some of the pasta-cooking water. Garnish with more chopped herbs."cook's notes:
- My olive oil of choice for this dish was a nice Spanish (shh!) one.
- I threw in a generous shake of hot pepper flakes. We love our food good and spicy. You can add as much or as little as you'd like.
- I chopped a scant cup of: basil, sage, oregano and thyme. About half was basil, with a tablespoon or so of each of the others. I didn't have time to chop any more herbs or I would have used a bit more, and would have saved some for garnish.
- My pasta was done just a few minutes before my oil+herbs so I stirred in some olive oil and some of the pasta water.
- Just before tossing the pasta into the oil and herbs, I added in some pre-toasted pine nuts (I keep these in my freezer). I contemplated adding some bacon lardons (I also keep these in my freezer) but decided that would be overkill. If you add untoasted pine nuts, put them in the pan and toast them before cooking the garlic.
- This recipe works with any pasta shape. I had some that I was dying to use, and this recipe was a perfect vehicle for it.
This was a really good weeknight dinner for us, combined with an arugula, tomato and parmesan salad. It would have been good with even more herbs, but I ran out of time to strip and chop them. The pine nuts were a great addition and the bacon a good omission.
Since blog cooking roundups seem to work for me, I'm going to try something new, and submit this dish to Presto Pasta Nights. This week's host is Ivy of Kopiaste. I've got to thank the creator of PPN, Ruth of Once Upon a Feast, who makes it all happen! To see some fantastic pasta dishes, hop over to Ivy's blog on Friday and view this week's Roundup.