How to Cook Mixed Herbs Pasta

by Gioele Nunziatini

This is a recipe that my mom used to make, just go out in the garden, grab the fresh herbs and turn them into a delicious sauce for your pasta!

Supplies

  • 250 Grams Pasta
  • 200 Milliliters Extra thick double cream
  • 200 Milliliters Passata
  • ½ Onion
  • 2 Shallots
  • 4 Garlic cloves
  • ½ Bunches Parsley
  • ½ Bunches Sage
  • ½ Bunches Rosemary
  • Olive oil
  • Salt
  • Pepper
  • Parmesan
  • Instructions

    Step 1

    Chop garlic, shallots and onion finely

    Step 2

    Add them to a pan with some olive oil

    Step 3

    Rinse all the herbs

    Step 4

    Chop the herbs as fine as you can

    Step 5

    Add the herbs as the chopped vegetables start becoming translucent

    Step 6

    After sautéing the herbs for few minutes add the passata and cook for 5 minutes over a medium heat

    Step 7

    Stir in the cream and lower the heat

    Step 8

    Reduce the sauce until you reach the desired consistency, add salt and pepper to taste

    Step 9

    When the sauce is done add the pasta in (I chose to use some squid ink tagliatelle, you can find how to make them among my other guides) and sauté for a minute to mix well

    Step 10

    Plate and sprinkle with some fresh shaved parmesan. Enjoy!