pasta with spring herbs
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
  • 500 grams pasta (any short shape)
  • 1 big bunch mixed herbs*
  • 4 cloves spring garlic (or regular garlic)
  • ⅓ cup olive oil
  • salt,pepper
  • Ricotta salata
  1. *I used a mixture of herbs from my garden: sage, rosemary, marjoram, parsley, laurel,chives, laurel, mint, basil. But use whatever is to hand, but only fresh, not dried.
  2. Prepare the herbs: separate the leaves from the stems of herbs like rosemary, sage, thyme, etc. Place on a cutting board with the garlic and using a knife chop finely.
  3. If you are using basil or chives, chop those and keep them separate to add the end.
  4. If you are using laurel, leave these leaves whole.
  5. Heat the olive oil in a pan large enough to hold all the pasta, over low heat. Add the garlic and herb mixture and laurel if using and heat very gently, until the garlic is cooked through and the herbs are fragrant, about 10 to 15 minutes.
  6. In the meantime bring a large pot of salted water to boil, and add the pasta. Cook until al dente. Drain, reserving a cup of the cooking water
  7. Place the cooked pasta into the pan with the herb mixture and heat through, adding a bit of the cooking water and stirring. At the very end add the fresh herbs, stire and serve topped with the grated ricotta salata.
Recipe by Elizabeth Minchilli in Rome at