1/2lb.pastathin pasta, like linguine or spaghetti or any other pasta
Salt
1/3cupextra virgin olive oil
2Tbspgarlicminced
1/2-1tspred chili flakes optional
1/2cuppine nutssubstitute with walnuts, almonds, hazelnuts, pecans.
1/4cupbasilfinely chopped
1/4cupparsleyfinely chopped
1sprigThyme
2tbspchiveschopped
1/2cupParmesan cheesefresh, grated
Instructions
Cook pasta according to package directions.
Heat oil in a skillet. Once hot, add nuts. Brown the nuts, stirring frequently.
Once the nuts start to toast and become fragrant (about 1-2 minutes), turn down the heat to medium low and stir in chilies, garlic, and a large pinch of salt.
Let the garlic sizzle a bit, stirring occasionally, until it turns golden (about 2 minutes). Add in the herb mixture.
The herb mixture may absorb all the oil. If it does, add a little more oil or pasta water when you toss it with the pasta.
Add drained pasta to the garlic herb mixture and toss. Taste and adjust the seasoning, toss with Parmesan cheese and serve.
Notes
I often precook my pasta in the morning and then just store it in the fridge until I'm ready to use it. Bring water to boil in a large pot, cook pasta to al dente stage and then drain it in a colander and run water over it to remove the starch. I then add in a bit of olive oil and put it into a plastic zippered bag or an airtight container. When I'm ready to use it I put it into a strainer and run warm water over it.
To reheat your pasta I like to do it in the microwave. For the pasta into a wreath shape, so there is a hole in the middle and then reheat. It will reheat more evenly this way.