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Italian
 Pasta with Almost Every Herb in the Garden

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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

Ingredients

  • 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

Directions

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%)
217mg
47mg
10g
2g
3g
58g
0mg (0%)
298mg (12%)
2g (11%)
15g (23%)
3mg (19%)
 

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