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.
Servings |
4 |
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