FETTUCCINE WITH FRESH HERBS
4 servings
Cook in a large pot of boiling salted water:
- 12 ounces dried fettuccine or tagliatelle or 1 pound fresh
Meanwhile, rub a warmed serving bowl with:
- 1 garlic clove, halved
Combine in the bowl:
- ¼ cup extra-virgin olive oil
- About 1 cup chopped fresh herbs (a combination of any of the following: oregano, thyme, basil, tarragon, parsley, sage, mint, and chives)
- 1 cup grated Parmesan (4 ounces)
- Salt and black pepper to taste
Reserve ½ cup of the pasta water. Drain the pasta, add to the bowl, and toss with the herb mixture and reserved pasta water until the cheese is melted and forms a sauce with the oil and herbs.