Preparation

This recipe was born from a reader who messaged us saying, "I broke my wrist but I still want to cook real food." The result is a technique that everyone will want to use, regardless of ability.

Preparation

1. Bring a large pot of salted water to boil. Add pasta and cook according to package directions.
2. While pasta cooks, place basil, parsley, and garlic cloves into a large zip-top bag. Seal it, removing as much air as possible.
3. Using the bottom of a heavy mug, a can, or even your palm, crush and press the herbs and garlic through the bag until they're broken down and fragrant. You'll see the oils releasing.
4. Reserve 1 cup of pasta water before draining the pasta.
5. Return the drained pasta to the pot (off heat). Open the bag and squeeze all the crushed herbs and garlic onto the pasta.
6. Add butter, olive oil, half the Parmesan, and 1/2 cup pasta water. Using a large fork or tongs, toss everything together vigorously. The starch and fat will create a creamy sauce.
7. Add more pasta water if needed to reach desired consistency. Season generously with salt and pepper.
8. Serve with remaining Parmesan on top.

Rebel Tip: This bag-crushing technique works for making guacamole, smashing cookies for crusts, and crushing spices too. Keep those bags and use them multiple times!