Butter and Herb Sauce with Chitarra Spaghetti Recipe

 You can use just one favorite herb or several for this recipe. The result is the simplest way to dress up pasta but also one of the tastiest.

Serves 4

Ingredients:

14 ounces fresh or dried spaghetti alla chitarra

freshly grated Parmesan cheese, to serve

For the butter and herb sauce:

2 good handfuls mixed fresh herbs, plus extra herb leaves and flowers to garnish

1/2 cup butter

salt and ground black pepper

Method:

1. Cook the pasta in boiling, lightly salted water according to the package instructions, until almost al dente.
2. To make the sauce, chop the herbs coarsely or finely, as you prefer.
3. When the pasta is almost al dente, melt the butter in a large frying pan or saucepan. As soon as it sizzles, drain the pasta and add it to the pan, then sprinkle in the herbs with salt and pepper to taste.
4. toss over medium heat until the pasta is coated in butter and herbs. Serve immediately in warmed bowls, sprinkled with extra herb leaves and flowes. Pass some extra grated Parmesan separately.

Variation

If you like the flavor of garlic with herbs, add 1-2 crushed garlic cloves when melting the butter.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.