Fresh herb gemelli pasta is vegan simplicity at its finest. You know you’ve done something right when the whole room is mmmmming in unison from something as simple as boiling pasta and sizzling fresh herbs and garlic in a little olive oil.
This lovely and fragrant gemellini pasta dish will capture your attention the minute the fresh herbs and garlic hit the olive oil. Your kitchen will begin to smell like you’ve been transported to Tuscany, or Rome, or Florence, or whatever Italian destination dwells in your imagination. For me, it’s Tuscany.
The recipe was inspired by the herbs that are growing in my garden. It’s bursting with green and purple basil, oregano, sage, and rosemary, and they were begging to be turned into something as simple and wonderful as this fresh herb gemelli pasta.
I made a huge batch of this light and comforting summer pasta and my son devoured a good portion of it for lunch. He’s not afraid to speak his mind—which I appreciate—and he absolutely loved it. My husband was just as thrilled when we had it for dinner. You know you’ve made a winner when you can serve it twice in one day and it’s a hit the second time around. And, when your son asks you to make it again the next day. Yep, that happened.
Summer meals shouldn’t be complicated. They should be easy and fast, and light and fresh. This recipe ticks every one of those boxes. All you need to do to make fresh herb gemelli pasta is cook the pasta until it’s al dente. Once the gemelli (you can use any shape of pasta) is done, cook the herbs. Heat 3 tablespoons of olive oil in a small sauce pan. When the oil is hot, add the garlic and herbs and stir them continuously for thirty seconds. They will be sizzling, so if you need to lift the pan away from the heat, go ahead and do that. You don’t want to burn the garlic or it will taste bitter. Pour the herbs and oil over the pasta and toss it until it’s completely coated. Add salt and pepper to taste.
Does it get any simpler than that?
Serve the fresh herb gemelli pasta with a salad and you’ll have dinner on the table in less than a half an hour, but it will taste like it must have taken forever to make because it’s so darn good.
Tell me:
Do you grow your own herbs?
What’s your favorite pasta recipe?
Do you agree that simple is best?
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Fresh Herb Gemelli Pasta
Equipment
- stove
- pot
- knife
Ingredients
- 1 pound bag of gemelli pasta or any shape that you like – Check the ingredients for eggs. I use Garofalo brand.
- ½ cup packed basil leaves – chopped
- ½ cup purple basil leaves – chopped
- 2 tablespoons chopped sage
- 2 tablespoons chopped oregano
- 1 tablespoon chopped rosemary
- 1 large clove of garlic - minced
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Bring a full pot of water to a boil and salt the water with a teaspoon of salt. Add the gemelli pasta and cook according to the instructions on the bag. Usually nine minutes.
- When the pasta is done, drain it in a colander and put it back in the pot.
- Heat the olive oil in a small saucepan on medium heat. When it’s hot (but not smoking) add the garlic and herbs and stir for thirty seconds. They will sizzle, remove from the heat if the oil begins to smoke. Pour the oil and herbs on the pasta and stir to coat. Salt and pepper to taste.
- Enjoy!
Notes
- Salt the water before boiling the pasta for better flavor.
- Don't overcook the pasta or it will become mushy.
- You can use dried herbs if you don't have fresh. A ½ teaspoon of each should work well.
- Grate vegan parmesan on top for added flavor.
Nutrition
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