|
Post by chief_cook2 on May 22, 2003 9:20:27 GMT -6
Spaghettini col Erbi e Pomodoro (Spaghettini with Herbs and Tomato)
1 1/2 lbs (675 g) ripe tomatoes, seeded and diced 3 Tbs (45 ml) chopped fresh basil 3 Tbs (45 ml) chopped fresh parsley 1 Tbs (15 ml) chopped fresh sage 1 Tbs (15 ml) chopped fresh rosemary 1 Tbs (15 ml) chopped fresh mint 1/3 cup (80 ml) extra-virgin olive oil Salt and freshly ground pepper to taste 1 lb (450 g) spaghettini (thin spaghetti) or spaghetti, cooked according to the package directions and drained
Combine the tomatoes and herbs in a large, heat-proof bowl. Heat the olive oil in a small saucepan over high heat until it just begins to smoke. Pour over the tomato and herb mixture - it should be hot enough to sizzle when it hits the tomatoes. Season with salt and pepper and add the cooked pasta. Toss to combine and serve immediately. Serves 4 to 6.
Serve with a salad and garlic bread . What a meal that will be.
|
|