Herb & Butter (or Oil) Spaghetti

That's right, it's another painfully simple recipe brought to you by the mad man musing! I only had to include it here (even though it's so obvious and been done many times by better chefs than myself) because I made it for lunch today and my mom said she thought it was one of my best yet. Well she hasn't tasted everything I've ever cooked but compliments from her are hard to come by, so here's exactly how it went down:

Ingredients:

14 oz spaghetti/linguini or some related pasta
25 Good sized fresh sage leaves
Half a handful of fresh time leaves
Half a handful fresh rosemary leaves
1/3 handful fresh parsley
1 stick butter (or your choice of vegetable oil - probably olive would be best)
Salt & Pepper
Garlic (Optional - I didn't use any, but thought while eating it would have been good)

Boil pasta as directed on package - except add a generous amount of salt while boiling
Chop all herbs (and garlic if using it)
Use large skillet to cook herbs into butter (or oil) during last 5 minutes or so of pasta's cook time
Strain pasta and toss with herbs & oil in large skillet
Pepper to taste
Serve and enjoy!

My mom also put shredded parmesean cheese on hers but I'm not usually a big fan of that. I actually tried it with shredded cheddar cheese last time and loved it, but it is just as good without. My mother thinks the cheddar cheese idea is disgusting, though she has never tried it. It is if it's not good cheddar, and if it's not hand-shredded. There's got to be a little love in your food, otherwise this flavor doesn't work.

Learn more about this author, Matthew Tyler Funk.
Click here to send author comments or questions.

---

Add your voice

Know something about Recipes for creative pasta sauces and accompaniments?
We want to hear your view. Write now!