Gentle Readers, sometimes the answer is pasta. For anyone going carb-less, it may be time to avert your eyes. It’s summertime, and the herbs and tomatoes are still in abundance. What better to pair them with than Parmesan and pasta? It’s fast, filling, and fun. Plus, the Practical Cooks Junior got a lesson in Herbology that even Snape would admire.
Simply Herb Pasta
Simply Herb Pasta Recipe
This is more guideline than actual recipe, in great part because full credit goes to Waldorf for the idea. Thanks. Here are the basic ingredients:
garlic
olive oil
crushed red pepper flakes
mixture of herbs (mint, parsley, thyme, rosemary, basil, oregano, in any combination
grape tomatoes
white wine
Parmesan
cooked pasta (this was with spaghetti, but other shapes would be nice too)
Saute garlic in olive oil over medium heat with a few red pepper flakes. Meanwhile, assign kitchen helpers to identify and de-stem a variety of herbs, rendering a cup or so of them. Chop them vigorously and set aside. Add grape tomatoes sliced in half to your pan, and some white wine. (No judgment passed if you had some to the cook too.) Reduce your sauce. Taste for seasoning, add the herbs and saute till you smell them. Toss the cooked pasta in, add Parmesan. Serve.
Prep work goes fast with small chefs in training.
What I loved about this was the complexity of each bite. Each one was different, and you had to reach for the flavors. The Jrs were able to identify the spices at a restaurant the next night. Here’s the Eldest’s picture of them.
From the kitchen of ONE restaurant, rosemary and thyme. (photo credit: The Eldest)
Are you single herb or multiple for your pasta? Post a comment below. School is back in session soon and you will be tested.
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