So this takes the traditional idea of plain pasta and makes it something special. A bit of olive oil and whatever herbs you have in your garden, fridge, or growing on your windowsill – make these noodles fabulous. Tuck them under my White Wine Coq A Vinny or Belgian Beer Stew to complete the meal.
10-12 ounces (300-350 grams) wide egg noodles (or Italian tagliatelle works too)
1 cup (25 grams) loosely packed fresh Italian parsley, minced
1/2 (15 grams) cup loosely packed fresh basil leaves
2 Tablespoons minced fresh chives
2 Tablespoons butter
2 Tablespoons olive oil
Bring a stockpot of salted water to a boil. Drop in the noodles and cook according to package directions. While pasta is cooking, chop and mix together the parsley, basil, and chives.
When noodles are done, drain in a colander. Put the butter and oil in the bottom of the pot you cooked the pasta in. (Pot should still be warm enough to melt the butter). Return noodles to the pot (don’t turn on the heat) and toss with the butter and oil. Season with salt, then stir in the herbs. Serve warm with your favorite meat dish, or sprinkle with Parmesan and enjoy on its own!