Ingredients Pasta + Noodles Spaghetti Spicy Spaghetti with Many Herbs Be the first to rate & review! Tender herbs, such as basil, parsley and mint, work best for this recipe, but feel free to experiment with hardier ones like rosemary and thyme. Slideshow: More Spring Pasta Recipes By Kate Winslow Kate Winslow Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017). Food & Wine's Editorial Guidelines Published on July 30, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Kate Winslow Active Time: 10 mins Total Time: 20 mins Yield: 4 to 6 Ingredients 1/3 cup extra-virgin olive oil 4 garlic cloves, chopped 1 teaspoon crushed red pepper flakes, or to taste 1 pound spaghetti 3 cups loosely packed fresh herbs (such as basil, parsley, mint and chives), roughly chopped Salt freshly ground black pepper Finely grated Parmesan cheese, for serving Directions Combine the olive oil, garlic and red pepper flakes in a small skillet. Heat over moderately low heat until fragrant and sizzling, about 2 minutes. Keep warm over low heat. Meanwhile, cook the spaghetti in a large pot of boiling well-salted water until al dente. Reserve about 1 cup of the pasta cooking water, drain the pasta well and transfer to a large bowl. Pour the hot garlic oil over the spaghetti, then add the herbs and toss well. Add some of the reserved pasta cooking water to loosen the sauce if needed, and season to taste with salt and pepper. Serve immediately, with Parmesan cheese on the side. Rate it Print