Pasta with Browned Garlic & Herbs
Posted on 03 Apr 2016Often the tastiest pasta dishes are made with just a few ingredients and this is one I make on occassion to use up herbs that I usually have sitting in the fridge.
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 3-5 cloves | garlic | — |
| — | olive oil | — |
| ~2-3 tablespoons | lemon juice | about ½ of a large lemon |
| a few pinches | red pepper flakes | to your preference |
| ⅓–½ cup | flat-leaf herbs | parsley, basil, tarragon, oregano & green onions or a combination thereof |
| — | salt & pepper | to taste |
| a “handful” | dry spaghetti | or any other long pasta you prefer |
Directions
- Coarsely chop your herbs and thinly slice your garlic. Set aside.
- Boil a large pot of salted water. Cook the spaghetti until it is al dente. Drain, reserving a little of the cooking water.
- Over moderate heat, add enough olive oil to a sauce pan to cover the bottom.
- Fry the sliced garlic until it begins to turn golden brown. Take care not to burn it.
- Add your chopped herbs, lemon juice and pepper flakes plus a splash of the pasta water. Whisk to combine.
- Toss the cooked pasta in this mixture to coat thoroughly. Let cook for a few minutes.
- Season to your preference with salt & pepper. Serve.