Pasta Sauce: Fresh Herb Pasta - Italian

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Fresh Herb Pasta - Italian

 

1 cup chopped assorted fresh herbs, such as basil, cilantro, chives, marjoram,

oregano, parsley, summer savory, tarragon, and thyme

2 shallots, finely chopped

2 tablespoons olive oil

2 tablespoons butter, cut into small pieces

1 tablespoon crushed red chile pepper, or red pepper flakes

Salt

2 tomatoes, finely diced

Freshly grated Romano, or Pecorino Romano cheese

 

 

 

 

 

Combine the herbs, shallots, olive oil, butter, chile, and a little salt in a

serving bowl and mix well.

 

Cook the pasta until done and drain. Add the pasta to the bowl, toss to coat.

Top with the tomatoes and grated cheese and serve.

 

Yield: 4 servings

Heat Scale: Medium

 

Source: Nancy’s Fiery Fare:No-Cook Hot Pasta Sauces by Nancy Gerlach

Formatted by Chupa Babi: 07.01.08

 

I first sampled the easy way that Italians cook their pasta when I was fortunate

enough to house sit for friends in Florence, Italy. When they would prepare a

simple dinner, they would pick some herbs, dice a fresh tomato, combine them

with some olive oil and butter. Sometimes they would heat the mixture and

sometimes not, and toss it with pasta. Since I’m addicted to chile, I always

add it to their basic recipe. In fact it, this is so easy to prepare it can

hardly be called a recipe.

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