← Back to Search Results
 Pasta with Almost Every Herb in the Garden Recipe-3641

Photo by: Joseph De Leo
Comments: 0


I’ve made this sauce in Italy with wild herbs that I gathered in the countryside. I love preparing it with my own fresh herbs. Wild herbs are quite pungent and highly aromatic, and a little goes a long way. When I make this pasta from my garden, I use a wide variety of herbs to create the complex taste and aroma of truly wild herbs and achieve a very successful dish. Feel free to use whatever assortment of herbs appeals to you or is available to you.

Yield: 4 to 6 servings


  • Sea salt
  • 1 pound imported orecchiette or penne rigate
  • 6 tablespoons extra virgin olive oil, plus extra for serving
  • 3 garlic cloves, finely chopped
  • ¼ teaspoon hot red pepper flakes
  • 2 fresh bay leaves, torn in half
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh winter savory
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon chopped fresh marjoram
  • 2 tablespoons chopped fresh mint
  • 3 tablespoons finely chopped wild fennel tops
  • Large handful of arugula, stemmed and chopped
  • 1 heaping tablespoon salt-cured capers or Salt-cured Nasturtium Buds
  • Freshly grated pecorino cheese


Bring a large pot of salted water to a boil and cook the pasta until al dente.

Meanwhile, place the olive oil in a large sauté pan. Add the garlic and red pepper and warm over low heat until the garlic is tender, 2 to 3 minutes. Add all the herbs, the capers, and salt to taste and stir gently. Let the herbs warm over low heat for 8 to 10 minutes, at which time the sauce should be quite aromatic.

Drain the pasta and, off the heat, toss with the sauce, adding more olive oil as needed. Serve sprinkled with a few spoonfuls of pecorino.

© 2007 Viana La Place

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings, does not include additional olive oil for serving, freshly grated pecorino cheese, or Salt-cured Nasturtium Buds. For nutritional information on Salt-cured Nasturtium Buds, please follow the link above.

409kcal (20%)
49mg (5%)
2mg (3%)
13mcg RAE (0%)
0mg (0%)
298mg (12%)
2g (11%)
15g (23%)
3mg (19%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

nigella-express Nigella Express
by Nigella Lawson
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
american-masala American Masala
by Suvir Saran
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
usa-cookbook U.S.A. Cookbook
by Sheila Lukins

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?