Recipe: Pasta with Summer Herbs

PASTA WITH SUMMER HERBS

1 pound pasta (spaghetti or linguine)
4 tablespoons extra virgin olive oil
2 cloves garlic, thinly sliced
1 to 2 cups fresh herbs (basil, parsley, thyme, oregano, summer savory, rosemary or chervil), coarsely chopped
salt and pepper (to taste)
2 ounces freshly grated parmesan cheese (optional garnish)

Bring a large pot of water to a boil. Cook the pasta according to package directions.

Meanwhile, heat the oil in a skillet over low heat. Add the garlic and cook, stirring occasionally, just until the garlic begins to brown, about 8 minutes.

Add the herbs and salt and pepper to taste. Cook stirring occasionally for 1 minute. The herbs should remain green; do not overcook. Remove the pan from the heat.

Drain the pasta and transfer it to a large bowl. Add the herb mixture and toss to coat.

Divide the pasta evenly among the plates and sprinkle with parmesan cheese. Serve immediately.

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