Bulgarian Herb Pasta Recipe


This was originally given to me by a lovely neighbour in the village of Skalitsa. She is a very proud Bulgarian Baba Mama who she grows all her own herbs including all those required in this recipe. She always uses dried Bulgarian pasta which is just as good as any expensive Italian imported product. Bulgarian is best she always says, but there is a sneaking suspicion that price has a lot to do with it.

The bland taste of pasta is brought to life with the herbs and the strong flavour of olives. The herbs also add to the contrast of flavours and texture that match so well. in this particular recipe.

You don't have to be in Bulgaria or have Bulgarian pasta to make this dish, any pasta can be used and either fresh or dry versions. Fresh herbs are always going to be better, but dried is almost as good.


300 grams dried pasta
225 grams butter (margarine is never as good)
3-4 cloves garlic, crushed
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon fresh marjoram
1 tablespoon fresh savory
1 tablespoon chopped fresh parsley
freshly ground black pepper
6 large sliced black olives

Notes: Substitute one teaspoon for on tablespoon if using dried herbs.

For dried herb advice click on Use-of-dried-herbs


Prepared the pasta by cooking following given instruction.

Melt the butter in a pan over a low heat then stir in the garlic raise the temperature to a medium heat and cook until the garlic turns soft. Bring in all the herbs and stir.

The cooked pasta (after draining) should be put into a large bowl. Add the herb and garlic buttered mixture and gently fold it in until fully mixed . Season with salt and freshly ground pepper to taste and you're almost there.

Finally, cover the top with the black olive slices. Serve.


Yet another example of the simplest homemade food being the best tasting and the best for your health.