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salt orecchiette extra-virgin olive oil garlic hot red pepper bay leaves thyme fresh rosemary Winter fresh oregano fresh marjoram fresh mint wild fennel handful of arugula salt freshly grated Pecorino cheese
Viewed: 53 - Published at: 9 years agoIngredients
- Sea salt
- 1 pound imported orecchiette or penne rigate
- 6 tablespoons extra virgin olive oil, plus extra for serving
- 3 garlic cloves, finely chopped
- 1/4 teaspoon hot red pepper flakes
- 2 fresh bay leaves, torn in half
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh winter savory
- 1 tablespoon chopped fresh oregano
- 1 teaspoon chopped fresh marjoram
- 2 tablespoons chopped fresh mint
- 3 tablespoons finely chopped wild fennel tops
- Large handful of arugula, stemmed and chopped
- 1 heaping tablespoon salt-cured capers or Salt-cured Nasturtium Buds
- Freshly grated pecorino cheese
Method
- Bring a large pot of salted water to a boil and cook the pasta until al dente.
- Meanwhile, place the olive oil in a large saute pan.
- Add the garlic and red pepper and warm over low heat until the garlic is tender, 2 to 3 minutes.
- Add all the herbs, the capers, and salt to taste and stir gently.
- Let the herbs warm over low heat for 8 to 10 minutes, at which time the sauce should be quite aromatic.
- Drain the pasta and, off the heat, toss with the sauce, adding more olive oil as needed.
- Serve sprinkled with a few spoonfuls of pecorino.
