Thursday, 1 August 2013
Linguine with Herbs and Black Olives.
I used marjoram, basil, sorrel, fennel, mint, thyme, rocket, rosemary, savory and tarragon, but any combinations of what is to hand works well.
With the stronger flavoured herbs such as tarragon and mint i use a little less so as not to over power the others and the tender softer tops of herbs like rosemary and thyme.
While your linguine is cooking finely chop a small onion and soften in a good glug of olive oil.
Add half a small finely chopped chilli and some chopped black olives.
As they are cooking spoon in some water from the cooking pasta and stir in.
Finally add the chopped herbs a minute before the pasta is ready.
Drain the linguine stir in the herb sauce and sprinkle with parmesan and serve.