Herb Pasta

    30 minutes

    Good pasta, fresh or dried, served with fresh herbs is out of this world. A beautiful spring time treat.

    84 people made this

    Serves: 4 

    • 250g uncooked pasta
    • 125g butter
    • 4 cloves garlic, minced
    • 3 tablespoons chopped fresh basil
    • 1 tablespoon chopped fresh thyme
    • 1 teaspoon dried marjoram
    • 1 teaspoon ground savoury
    • 1 tablespoon chopped fresh parsley
    • salt to taste
    • ground black pepper to taste
    • 2 tablespoons sliced black olives

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook pasta according to the packet directions.
    2. Meanwhile, melt the butter or margarine over medium heat. Stir in the garlic and cook for a couple of minutes. Stir in the herbs.
    3. Drain the pasta and transfer to a large bowl. Add the butter mixture and toss. Season with salt and pepper. Sprinkle with black olive slices and serve.

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    Reviews in English (67)


    While this is neither an extraordinary recipe nor cooking method it is still nevertheless a fresh, flavorful, and pretty-on-the-plate side dish pasta. There is no science here...use whatever herbs you have on hand or whatever your preference is. No need to measure, just chop and add fresh herbs (or throw in a pinch or two of dried) to your liking. It was a nice change from the garlic and olive oil pasta I traditionally serve. I omitted the olives and served with Jerusalem Chicken II, also from this site. Simple and delicious.  -  03 Dec 2007  (Review from Allrecipes USA and Canada)


    one thing that is great to do is to boil garlic cloes in the water with the pasta, this adds flavor to the pasta itself  -  06 Feb 2008  (Review from Allrecipes USA and Canada)


    This has a great flavor! I wanted a whole meal rather than a side dish, so I cooked thin strips of chicken, then added some thinly sliced carrots and celery, diced red pepper, snow peas and mushrooms. Versatile recipe. It smells wonderful while cooking! I omitted the olives since I didn't have and don't really care for them anyway. I plan to cut my butter to about 2 Tbsp and add 1/4 c broth to lesson the fat next time.  -  21 Oct 2004  (Review from Allrecipes USA and Canada)