You know what really grinds my gears? Excessive herbs.
Why the hell, when you go to the farmer’s market, are you forced to buy a mini-mountain of these culinary plants! And yes, I know that some supermarkets have those well-portioned plastic containers of herbs, but am I the only one who has nightmares about the Great Pacific Garbage Patch?
So I used to buy the mini mountains of herbs. I’d use, like, 10 leaves of each, and then watch with guilt as the rest of the plant wilted and shriveled. Lucky for me, it seems my herb guilt is genetic: My grandfather created this pasta to hack the problem of too many herbs. He also created this recipe because he hated to do dishes (we have so much in common!) and this was a way to make a flavorful no-cook “sauce.”
The ratios in this recipe are just a suggestion. Do you hate oregano? Skip it. Do you have way too much basil in your fridge? Add more! It’s an easy, flexible recipe that can be cooked up quickly and impatiently.
1 pound of spaghetti
1 cup finely chopped basil
1 cup finely chopped parsley
1 cup of chives
¼ cup of finely chopped sage
½ cup finely chopped mint
¼ cup finely chopped oregano
1 lemon, zested
½ – ¾ cup of extra virgin olive oil
1 garlic clove, minced
½-1 cup of grated Parmigiano
Salt to taste
In a large pot, bring salted water to a boil and cook spaghetti according to package instructions.
Meanwhile, place all of the chopped herbs in a serving bowl with the lemon zest, olive oil, minced garlic (if using), half of the grated Parmigiano and a generous pinch of salt and pepper.
Drain the spaghetti and transfer immediately to the serving bowl with the herbs. Toss together until spaghetti is evenly coated in olive oil and herbs. Top with more parmigiano before serving, if desired, and enjoy immediately.
The dishes can wait.
Video and photographs produced by Hurst Creative/Aaron Dean.