Herby Garlic Butter Pasta Sauce
Incredibly simple, fast and super delicious Garlic Butter Pasta Sauce made with fresh herbs and tossed with your favourite long pasta. This sauce doesnt get any easier and is ready by the time your pasta is cooked!
Incredibly simple, fast and super delicious Garlic Butter Pasta Sauce made with fresh herbs and tossed with your favourite long pasta. This sauce doesnt get any easier and is ready by the time your pasta is cooked!
- salt and pepper
- 3 tbsp olive oil
- 2 cloves garlic (finely chopped)
- 1 tbsp fresh oregano
- 1 tbsp fresh thyme
- 14 oz (400g) long pasta (such as spaghetti or linguine
- 2 cups (40g) fresh basil
- 2 tbsp fresh chives
- 1 cup fresh parsley
- 1 tbsp fresh lemon thyme
- 2 tbsp fresh mint
- 1 tbsp fresh sage
- 2 tbsp (30g) butter
- 4 tbsp pecorino (freshly grated)
- zest and juice of half a lemon
- 1/3 cup (80ml) reserved pasta water
- Carbohydrate 4.06682250594027 g
- Cholesterol 0 mg
- Fat 3.07209750188873 g
- Fiber 2.31067497744101 g
- Protein 1.65212250223034 g
- Saturated Fat 0.475599000355824 g
- Serving Size 1 1 serving (156g)
- Sodium 45.104018263861 mg
- Sugar 1.75614752849927 g
- Trans Fat 0.20972775022683 g
- Calories 45 calories
Step-by-step
- Bring a pot of salted water to a boil and cook the pasta according to packet instructions until al dente,
- Meanwhile, add all the herbs to a food processor with juice and zest of half a lemon, olive oil, 3 tbsp pecorino and a small pinch of salt and pepper. Blitz until combined.
- Add butter and oil to medium sized skillet (frying pan) and heat until butter has melted. Add the garlic and fry for 1-2 minutes until soft but not browned.
- Add the herb mixture and stir to combine, cook for 1 minute then add 1/3 of pasta water, cook for another minute.
- Add cooked pasta, toss until evenly coated in the sauce and serve with more freshly grated pecorino.
Vibrant green herb paste emulsifies with melted butter and starchy pasta water to coat long strands of spaghetti evenly without weighing them down. The sauce relies on careful thermal control to maintain its bright color and fresh botanical flavor profile without separating.
Storage and Freezing Mechanics
Fresh herb sauces present unique preservation challenges because chlorophyll degrades rapidly when exposed to heat and oxygen. To freeze this mixture successfully, omit the cheese and butter entirely. Process the herbs, lemon zest, juice, and olive oil in a food processor, then transfer the puree into ice cube trays for up to three months. Thaw the frozen herb cubes directly in a warm skillet over low heat before adding the butter, garlic, and pasta water. Adding the pecorino cheese directly to frozen cubes causes proteins to curdle, so always stir grated cheese in at the very end of cooking off the heat.Kitchen Sequencing
Simultaneous execution dictates success here. Drop the pasta into boiling salted water while the herb mixture pulses in the food processor. Total cooking time for the pasta matches the rapid one-minute sizzle of the garlic and butter in the skillet. Reserve at least one-third cup of cooking water before draining the noodles. The starch molecules suspended in that cloudy liquid act as a binding agent, fusing the oil and butter into a cohesive glaze that clings tightly to smooth linguine or spaghetti.
