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
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.