Food & Cooking Recipes Ingredients Pasta and Grains Spaghetti with Garlic and Herbs Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 2 For a potent hit of garlic, try it raw. Fresh Parmesan, pepperoncini, and aromatic herbs add spark to this hearty whole-wheat pasta dish. Ingredients ½ 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) ¾ cup chopped parsley, basil, or both ½ cup grated Parmesan Coarse salt and freshly ground pepper Directions Bring a large pot of water to a boil. Add a generous amount of salt, then add pasta. Cook until al dente. Just before pasta is done, heat oil in a large skillet. Add pepperoncini and half of the garlic; toss to heat through. Reserve 1 cup of pasta-cooking water, then drain pasta. 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. Cook's Notes For even more pow, mix in minced anchovies. Rate it Print