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00Ingredients
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1 cup chopped assorted fresh herbs, such as basil, cilantro, chives, marjoram, oregano, parsley, summer savory, tarragon, and thyme
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2 shallots, finely chopped
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2 tablespoons olive oil
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2 tablespoons butter, cut into small pieces
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1 tablespoon crushed red chile
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Salt
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2 tomatoes, finely diced
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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.
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| 4 |
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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
InstructionsCombine 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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