Pasta with Fresh Herbs

1-3/4 lbs. linguine
1 cup fresh chopped herbs (parsley, basil, mint, marjoram, thyme)
2 garlic cloves
1 small chili pepper or 1/2 tsp. crushed red pepper flakes
1/2 cup olive oil
Salt and freshly ground pepper to taste
Freshly-grated Parmesan cheese to taste

 
Preparation:

Boil water for the pasta; add salt after the water boils. Cook the pasta "al dente." Put the herbs, garlic, and chili pepper in a food processor and chop using the pulse button. Do not turn it into a pasta. The herbs should remain dry. Heat the oil in the skillet and when hot, add the herb mixture. Lower the heat and sauté, while mixing, for 3 minutes. Drain the pasta and add it to the skillet. Toss over medium heat for 2-3 minutes, mixing in the herb sauce. Season to taste with salt and pepper and sprinkle with freshly-grated Parmesan cheese. Serve at once.

Try serving this dish with grilled tomatoes and herbs or assorted crostini. We suggest a simple citrus sorbet garnished with fresh mint for dessert.

 
Recipe provided by Anthony Dias Blue

Tasting Notes—October 1998

Wines
• Elderton Wines 1996 Shiraz
• Geyser Peak Winery 1997 Johannisberg Riesling
• Pikes Wines 1996 Shiraz
• The Hogue Cellars 1997 Johannisburg Riesling

Recipes

• Pasta with Asparagus and Chicken
• Pasta with Fresh Herbs
• Patlicanci Eggplant Pilaf
• Stuffed Leek Leaves