Herb crushed Conchigliette rigate

  • Difficulty


  • 300 g0SX0051
  • 1 bay leaf
  • ½ clove garlic
  • 3 sage leaves
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 bunch Italian parsley
  • 1 bunch basil
  • 1 sprig marjoram
  • 30 g Butter
  • salt and pepper
Conchigliette Rigate n° 51


Mince the sage, the bay leaf, the rosemary leaves, put them in a saucepan with oil and crushed garlic; add half of the parsley, basil, thyme and marjoram chopped together. Brown for a couple of minutes, add salt and pepper.Take it off the heat, eliminate the garlic and add the remaining aromatic herbs. in the meantime cook the pasta in plenty of boiling salted water and drain it al dente. Add the herb mix and a knob of butter and serve.