Pour the oil into a small bowl and squeeze in the garlic cloves.
Roughly chop the rosemary, pluck the thyme, chop the basil and add to the oil.
Season with salt and pepper, stir well and leave to infuse. Optimal: 3 – 4 hours at room temperature or the night before in the refrigerator.
Be sure to use fresh herbs – dried ones do not taste good at all. The secret is the absolute freshness of the herbs. The more herbs you use (both in quantity and type), the better the result will taste.
If, for example, oregano, parsley or similar are still there – always purely with it.
If you like it spicier, you can also add chili, if you want it even fresher e.g. mint. It is important that the oil is infused for a long time and that you do not skimp on the herbs. Cook the spaghetti al dente as usual and strain.
Add a tablespoon of butter to the still hot saucepan (do not put it back on the stove), add the spaghetti and mix vigorously with the oil. Add more salt if necessary. Tip: If you add 1-2 egg yolks to the mixed spaghetti, the dish also gets a very creamy touch. Sprinkle with Parmesan according to taste and serve immediately. Simple and sensationally delicious! Ideal as a small appetizer in the summer.
