Giovanni Pasta is named after a secret submitter’s roommate’s late Uncle Giovanni (got all that?). We hear that this is an idiot-proof recipe and that it keeps very well, so that’s why this recipe makes so much!
2 lbs pasta â€“ farfalle (bowtie) or other choice
Â½ bunch fresh italian parsley
Â½ bunch fresh basil
Â½ package fresh chives
4 cloves garlic (about Â¼ of a bulb)
Â½ cup olive oil
Â¼ stick butter
salt, pepper, crushed red pepper flakes
Bring large pot of water to boil. While water is heating, peel and mince the garlic cloves. Add minced garlic and Â½ cup olive oil to a small saucepan (but do not begin to heat).
Add pasta & cook 7-10 minutes (or until still slightly al dente). While pasta is cooking, chop parsley, basil, & chives and put all three into a jar or container. Set aside. Begin to heat the olive oil & garlic over medium flame.
When pasta is finished, drain and immediately return to the pot (but donâ€™t put the pot on the heat). Add chopped herbs to the drained, steaming pasta goodness and stir to distribute herbs throughout. [Steam from the pasta releases flavors from the chopped herbs and infuses them into the pasta]. Add the Â¼ stick of butter as you stir (this is optional for our vegan or health conscious friends). When the oil is at temperature (too hot to touch, but not so hot that itâ€™s boiling) pour into the pasta and continue to stir. Salt, pepper, and red pepper to taste (probably a couple of pinches of pepper, about double that in salt, and a few healthy shakes of red pepper flakes)
Serve hot or cold. Serves 6-10.