Spaghetti with Garlic and Herbs

For the most nutritionally potent hit of garlic, try it raw. Fresh Parmesan, pepperoncini, and aromatic herbs add spark to hearty whole-wheat pasta. For even more pow, mix in minced anchovies.

  • Servings: 2
Spaghetti with Garlic and Herbs

Source: Body+Soul, March 2010


  • 1/2 pound whole-wheat spaghetti
  • 1 tablespoon olive oil, plus more for drizzling
  • 6 pepperoncini, sliced into rings
  • 2 tablespoons minced garlic (6 to 8 cloves)
  • 3/4 cup chopped parsley, basil, or both
  • 1/2 cup grated Parmesan
  • Coarse salt and freshly ground pepper


  1. Bring a large pot of water to a boil. Add a generous amount of salt, then add pasta. Cook until al dente.

  2. Just before pasta is done, heat oil in a large skillet. Add pepperoncini and half of the garlic; toss to heat through.

  3. Reserve 1 cup of pasta-cooking water, then drain pasta.

  4. Add pasta to skillet and stir. Add just enough reserved pasta water to moisten; stir in garlic and herbs. Stir in cheese, then season with salt and pepper. Drizzle with more olive oil and shaved Parmesan, if desired.


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