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Spaghetti with Basil and Parsley

Herbs and cheese are tossed with warm pasta for a simple, delicious dish.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Katie Quinn Davies

Source: Martha Stewart Living, April 2011


  • Coarse salt and freshly ground pepper
  • 1 pound spaghetti
  • 3 garlic cloves, crushed
  • Crushed red-pepper flakes
  • 6 tablespoons unsalted butter, cut into small pieces
  • 1 cup fresh flat-leaf parsley, coarsely chopped
  • 1 cup fresh basil, coarsely chopped or sliced into ribbons
  • 1 cup crumbled feta cheese (4 ounces)
  • 3/4 to 1 cup finely grated Pecorino Romano cheese (about 2 ounces)


  1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 2/3 cup cooking water.

  2. Return reserved cooking water to pot. Add garlic and a pinch of red-pepper flakes. Bring to a boil. Reduce heat to low. Add butter, and swirl to melt.

  3. Return pasta to pot, and toss to coat. Add herbs, reserving some for garnish. Toss in 1/2 cup feta and the Pecorino. Season with salt and pepper, and garnish with reserved herbs. Sprinkle with remaining 1/2 cup feta and a pinch of red-pepper flakes if desired.

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