Herb Tagliatelle with Chile Oil
- For the herb tagliatelle with chile oil
- 500 grams Tagliatelle
- 6 Basil
- 2 rosemary
- 6 Sage
- 2 garlic
- 4 tablespoons Chile oil
- freshly grated Parmesan
For the herb tagliatelle with chile oil: Cook the tagliatelle to al dente, according to the package directions.
Rinse the basil, rosemary and sage, shake dry and pluck leaves. Cut the basil and sage into strips. Finely chop the rosemary.
Peel the garlic and thinly slice.
Heat the chile oil in a skillet, but don't let it get too hot. Add the garlic and cook until golden brown. Add the drained tagliatelle and herbs, and toss until thoroughly combined. Serve with freshly grated Parmesan if desired.
For the chile oil:
Blanch the chile peppers, cut in half lengthwise and place in a sterilized bottle. Cover ith oil, close tightly and allow to sit for 3-4 days.
It is best to store the chile oil in the refrigerator.