16 May, 2016

Spaghettini with Fresh Herbs | Giuliano Hazan's Thirty Minute Pasta




Spaghettini with Fresh Herbs ingredients
"Spaghettini alle Erbe"
Makes 4 servings
1 medium clove garlic
6 to 7 sprigs flat-leaf Italian parsley
1 sprig fresh rosemary
1 to 2 sprigs fresh thyme
Sea salt
1-lb spaghettini
6 Tbsp extra-virgin olive oil
7 to 8 fresh basil leaves
3 Tbsp homemade or panko breadcrumbs


Spaghettini with Fresh Herbs Directions
Get ready
Assemble all ingredients. Fill a pot with about 6-quarts of cold water for the pasta. Place the pot over High heat and bring the water to a boil.

Peel and finely chop the garlic.

Finely chop enough of the fresh parsley to measure 2 Tbsp.

Finely chop enough of the fresh rosemary to measure 1/2 tsp, and enough thyme to measure 1 tsp.


Cook pasta
When the pasta water is boiling, add 2 Tbsp sea salt and the spaghettini to the boiling water. Stir until all the pasta is submerged. Following package directions, cook until al dente.


Prepare sauce
While the pasta is cooking, place the prepared garlic and parsley and the olive oil in an 8-inch skillet over Medium heat, When the garlic begins to sizzle, add the chopped fresh rosemary and thyme. Season with sea salt and cook one minute.

Shred the basil leaves; add to pan and cook, stirring, for thirty (30) seconds more. Remove from the heat; do not brown the garlic because it will become bitter.


Toss pasta with sauce and serve
When the pasta is cooked, drain well. Toss pasta with the sauce and the breadcrumbs and serve immediately.



Spaghettini with Fresh Herbs Notes



Guiliano HazanGuiliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes. (New York: Stewart, Tabori & Chang, 2009), no page number via eBook.  


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Index
Italian-style
Pasta

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