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Fresh Herb Pasta

Monday, 26 May 2008


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


At a glance
Cooking Method
Heat Level
New Mexico Red
Main Course
  • 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

  • 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.


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