Pasta with Herbs



  • Coarse salt and freshly ground pepper

  • 1 pound capellini pasta (or pasta of your choice)

  • 5 tablespoons olive oil

  • 3 cloves garlic, very thinly sliced

  • ¼ cup coarsely chopped curly-leaf parsley, plus whole leaves for garnish

  • ¼ cup coarsely chopped flat-leaf parsley

  • 2 tablespoons finely chopped fresh chives

  • 1 teaspoon fresh thyme, leaves

  • ¼ teaspoon finely chopped fresh sage

  • Finely grated Parmigiano-Reggiano cheese, for serving


  1. Bring a large pot of water to a boil, and add salt. Add capellini, and cook until al dente, following manufacturer's directions.

  2. In a medium skillet, heat 4 tablespoons oil over medium heat. Add garlic, and cook until fragrant and golden, about 2 minutes; set aside.

  3. In a large bowl, combine remaining 1 tablespoon oil, the chopped parsley, chives, thyme, and sage. Season with salt and pepper. Using a pasta fork, transfer pasta to the bowl with the herbs. Add the garlic-and-oil mixture, and toss to combine. Serve garnished with cheese and curly parsley leaves.

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