Name: Spaghetti alle Erbe dell’Orto (Spaghetti with Herb and Garlic Sauce)
Prep time: 25 min
Total time: 55 min
Yield: Serves 4 as a first course, or 3 as a main course
Cuisine: Italian
Ingredients: 6 tablespoons extra-virgin olive oil; 1 tablespoon fresh thyme; 50 g (2 oz) mature pecorino Romano or parmesan cheese, grated, to serve; 1 tablespoon fresh rosemary; 375 g (12 oz) spaghetti; salt and pepper; 4 garlic cloves; 25 g (1 oz) fresh basil leaves; 25 g (1 oz) fresh flat-leaf parsley; 1 tablespoon fresh marjoram

Preparation info

Serves
4
as a first course

Difficulty
Easy
Ready in
55 min

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

For this recipe you will need fresh herbs, not dried, and very fruity olive oil such as a Tuscan extra-virgin olive oil, or the excellent Canino oil from Tuscia, an area of northern Lazio.

Ingredients

25 g (1 oz) fresh flat-leaf parsley
25 g (1

Europe
Italy
Starter
Main course
Vegetarian
Pasta
Mediterranean
Tuscany

Method

Put all the herbs, the garlic and half the oil in a food processor or in a liquidiser and blend at high speed until smooth. Leave to stand for half an hour. Then scoop the mixture into a frying-pan.
Cook the pasta according to pack instructions until al dente. Drain it and turn it into the frying-pan. Add the remaining oil, salt to taste and plenty of peppe

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Ingredients

Method

Part of