- 400 g pasta (spaghetti)
- A tablespoon of garlic cut into small pieces
- Half teaspoon oregano, basil, thyme each
- Two tablespoons of olive oil
- Chilli flakes
- 50g HerbButter
- Boil the pasta al dente. Strain and put aside.
- Heat oil; add garlic, then thyme, oregano, basil, salt, pepper, chilli flakes and HerbButter. Mix well with the pasta.
- Serve with a tomato-mozarella-basil salad.
- Serves four