Spaghetti with Garlic and Herbs


For a potent hit of garlic, try it raw. Fresh Parmesan, pepperoncini, and aromatic herbs add spark to this hearty whole-wheat pasta dish.


  • 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


  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.

Cook's Notes

For even more pow, mix in minced anchovies.

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