Spaghetti with herb oil

Ingredients for 4 servings:

• 60 ml olive oil, good quality
• 2 sprigs rosemary
• 1 handful of basil
• 4 sprigs of thyme
• 300g spaghetti
• 2 cloves garlic
• Sea salt, ground
• pepper
• 1 tbsp butter
• possibly herbs
• possibly Parmesan
• possibly chili pepper(s)
• 2 egg yolks, if necessary

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 10 minutes

Made in a flash, very healthy and a taste explosion in the mouth!

Pour the oil into a small bowl and press in the garlic cloves. Roughly chop the rosemary, tear the thyme, and tear the basil into pieces, then add it to the oil. Season generously with salt and pepper, stir well, and let it infuse. Ideally, let it infuse for 3-4 hours at room temperature or in the refrigerator the night before. Be sure to use fresh herbs—dried ones don’t taste good at all. The secret is the absolute freshness of the herbs. The more herbs you use (both in terms of quantity and type), the better the result. If you have oregano, parsley, or something similar, go ahead and add them. If you like it spicier, you can add chili; if you want it fresher, you can add mint, for example. It’s important that the oil infuse for a long time and that you don’t skimp on the herbs. Cook the spaghetti al dente as usual and drain. Add a tablespoon of butter to the still-hot saucepan (do not return it to the stove), add the spaghetti, and mix well with the oil. Add more salt if necessary. Tip: Adding one or two egg yolks to the mixed spaghetti will give the dish a creamy texture. Sprinkle with Parmesan cheese to taste and serve immediately. Simple and sensationally delicious! Ideal as a small summer appetizer.