Fresh Herb Pasta

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Fresh Herb Pasta
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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

Ingredients


  • 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



Instructions


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.

Servings
4
Servings
4
Fresh Herb Pasta
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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

Ingredients


  • 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



Instructions


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.

Servings
4
Servings
4
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