Food & Cooking Recipes Lunch Recipes Pasta with 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 January 26, 2018 Print Rate It Share Share Tweet Pin Email Servings: 6 Ingredients 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 Directions Bring a large pot of water to a boil, and add salt. Add capellini, and cook until al dente, following manufacturer's directions. In a medium skillet, heat 4 tablespoons oil over medium heat. Add garlic, and cook until fragrant and golden, about 2 minutes; set aside. 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. Rate it Print