A dried herb and aromatic blend built for the oldest emergency in Italian cooking: people are hungry, the pasta is already on, and there is no sauce.

The herbs are dried rather than dehydrated to death, so they still carry their oils and their scent. Warmed briefly in good olive oil they bloom and turn into something that tastes deliberate, not improvised.

Warm a spoonful in olive oil, add a ladle of the pasta water, and toss. Dinner in the time it takes the water to boil, and rather better than that sounds.