Pasta with Almost Every Herb in the Garden Recipe

Pasta with Almost Every Herb in the Garden Recipe

  • Sea salt
  • 1 pound imported orecchiette or penne rigate
  • 6 tablespoons extra virgin olive oil, plus extra for serving
  • 3 garlic cloves, finely chopped
  • ¼ teaspoon hot red pepper flakes
  • 2 fresh bay leaves, torn in half
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh winter savory
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon chopped fresh marjoram
  • 2 tablespoons chopped fresh mint
  • 3 tablespoons finely chopped wild fennel tops
  • Large handful of arugula, stemmed and chopped
  • 1 heaping tablespoon salt-cured capers or Salt-cured Nasturtium Buds
  • Freshly grated pecorino cheese
  1. Bring a large pot of salted water to a boil and cook the pasta until al dente.
  2. Meanwhile, place the olive oil in a large sauté pan. Add the garlic and red pepper and warm over low heat until the garlic is tender, 2 to 3 minutes. Add all the herbs, the capers, and salt to taste and stir gently. Let the herbs warm over low heat for 8 to 10 minutes, at which time the sauce should be quite aromatic.
  3. Drain the pasta and, off the heat, toss with the sauce, adding more olive oil as needed. Serve sprinkled with a few spoonfuls of pecorino.
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