Italian Herb Mix Organic

$6.00

ITALIAN SEASONING | SALT FREE | ORGANIC | VEGAN

Five of these herbs are exactly what you'd expect. The sixth is cilantro. Oregano is the backbone, with thyme and basil for the sweeter, grassier side, and the cilantro finishes it green and citrusy. Salt free, so it goes straight into a simmering sauce. One herb off the script, and suddenly the sauce is yours.

Ingredients

organic oregano, organic thyme, organic basil, organic cilantro, organic marjoram, organic tarragon, salt free

Style
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From Our Laguna Beach Spice & Tea Shop

Two things worth knowing before the first jar runs out.

Quick use: Toss hot cooked pasta with a drizzle of extra virgin olive oil and a pinch of the herb mix before you add the sauce. The herbs bloom in the warm oil, which puts flavor on the pasta itself instead of only in the sauce around it.

Sauce use: Add it early rather than at the end. Dried herbs need time and moisture to soften, so a sauce that simmers 20 minutes gets far more out of this than a pinch stirred in at the finish.

  • What to use it on

    Red sauce first, stirred in early so the herbs have the whole simmer to open up.

    Pizza, either in the sauce or worked into the dough.

    Tossed with hot pasta and olive oil before the sauce goes on.

    Anywhere a Mediterranean dish wants dried herbs and you'd otherwise open five jars.

Try This Simple Recipe Tonight

Herb Cacio e Pepe

Serves 4

A buttery, pecorino-forward take on cacio e pepe with Italian Herb Mix and Tellicherry pepper folded into the starchy pasta water sauce.

Ingredients

  • 2 oz spaghetti or long pasta
  • 4 oz Pecorino Romano, plus extra for garnish
  • 2 tsp Italian Herb Mix
  • 1.5 tsp black Tellicherry pepper, finely ground
  • 3 tbsp butter

Instructions

  1. Bring a shallow pot of salted water to a boil. You want enough water to cook the pasta, and you want the water to become very starchy, so don't overfill the pot. The water should just barely cover the pasta.
  2. Meanwhile, shred cheese with the fine side of a cheese grater. Add finely ground black pepper.
  3. Add pasta to boiling water and cook until al dente. Drain well, reserve 1.5 cups of pasta water (please do not rinse pasta). The pasta water should be a bit starchy and a little thick.
  4. Working quickly, place 3 tbsp butter in a pan and melt over low heat, add Italian Herb Mix. Whisk in 1/3 cup of pasta water until smooth. Remove from the heat.
  5. Add the hot pasta and toss with the butter in the pan. With the heat off, add the remaining cheese a couple tablespoons at a time while tossing with tongs until melted.
  6. Continue adding cheese a little at a time, tossing until melted and adding pasta water as needed to create a creamy sauce.
  7. Garnish with additional cheese and parsley if desired. Enjoy immediately.

Download the printable recipe card (PDF)