Easy spring or summer pasta

There are not many pasta preparations easier than this one.  The flavors are bright and fresh because the sauce is barely cooked at all.  It is a great way to welcome the first spring herbs that appear in your garden, and it is light enough to be enjoyed all through the summer.  Thanks to Marcella Hazan for this recipe…

Plum tomatoes, 2 per person

Olive oil, 2-3 Tbl per person

Herbs, whatever you have, chopped well.  We usually use mint, chives, thyme, certainly basil, perhaps a little rosemary, parsley, whatever is on hand.  Use enough so your tomatoes will be well flavored, but not so much that the herbs overpower the tomatoes.

Pasta, 3-4 oz per person, whatever shape you like

Parmigiano cheese

Bring to the boil a large pot of water and salt well after boiling.

Cut the tomatoes into bite-sized cubes (skins and all) and put in a bowl; add the chopped herbs, some salt and pepper

When the water is boiling toss in the pasta and give it a good stir to keep it from sticking to itself

In a small pan heat the olive oil until it just begins to smoke.  You want it very hot, but be careful not to start a fire!  Ideally the oil will reach temperature just as the pasta finishes cooking.

Pour the hot oil over the herbs and tomatoes – this is all the cooking your sauce will receive.

Drain the pasta and stir into the sauce, stir well and serve in bowls with parmigiano cheese.

3 thoughts on “Easy spring or summer pasta”

  1. Now, look, Fern. I’m supposed to be in bed. Have to get up in four hours. But your blog is pied-pipering me into further wakefulness. On the plus side, you’ve provided the recipe I’ll make for my husband’s birthday tonight!

    What a funny, roundabout life.

  2. I served this to Laura when she was here last week. A child of pure, northern Italian parents, she had never had it! But declared it fabulous and intends to serve it to her enormous brood of children. Hopefully ;her FL garden will produce the tomatoes! xo – P

  3. Joanna Rifkin said:

    Indeed – we have all Marcella’s cookbooks and this recipe’s a real favorite. We usually don’t top it with parmesan though – interesting! :)

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