Spaghettini col Erbi e Pomodoro (Spaghettini with Herbs and Tomato)
1 1/2 lbs (675 g) ripe tomatoes, seeded and diced
3 Tbs (45 ml) chopped fresh basil
3 Tbs (45 ml) chopped fresh parsley
1 Tbs (15 ml) chopped fresh sage
1 Tbs (15 ml) chopped fresh rosemary
1 Tbs (15 ml) chopped fresh mint
1/3 cup (80 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1 lb (450 g) spaghettini (thin spaghetti) or spaghetti,
cooked according to the package directions and drained
Combine the tomatoes and herbs in a large, heat-proof bowl. Heat the
olive oil in a small saucepan over high heat until it just begins to
smoke. Pour over the tomato and herb mixture – it should be hot
enough to sizzle when it hits the tomatoes. Season with salt and
pepper and add the cooked pasta. Toss to combine and serve
immediately.