Herbed Pasta

8 oz. wide egg noodles
2 quarts water
1 teaspoon salt
1 tablespoon oil Pepper
2 tablespoons chopped fresh chives OR rosemary (or 1 tbsp. chives and 1 tbsp. rosemary)

Add salt to the water. Bring to a boil. Add noodles and oil. Cook until tender but firm (5-8 minutes).

Drain. Toss with herbs and pepper before serving.

Serve with a loaf of Italian bread buttered and sprinkled with the same herb(s) you use on the pasta.







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