Serves 3 to 6
This simple yet delectable sauce is perfect for the gardener with a productive herb garden. Fresh herbs and roasted garlic, a combination guaranteed to bring in rave revues.
1 tablespoon olive oil
1 tablespoon butter
¼ cup chopped fresh herbs (rosemary, sage, savory, thyme, basal, parsley).
½ cup roasted garlic, finely minced
¼ cup inexpensive cream Sherry
½ stick of butter
Salt and fresh coarse ground black pepper
Freshly grated Parmesan
Heat olive oil and butter together in a heavy skillet. Add the herbs and minced garlic and gently sauté for about 2 or 3 minutes. Add the Sherry and remaining butter and simmer a minute or two being careful not to let it brown. Add cooked linguini or other pasta of choice, season to taste with salt and pepper and sprinkle on a generous amount of Parmesan. Serve hot.
See Cooking Pasta