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Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 2 tablespoons 30ml Garlic cloves - chopped fine (medium)

  3. 1 1/2 lbs 681g / 24oz Roma or other firm - ripe Cored - halved, seeded, and coarsely

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 2 tablespoons basil leaves -- finely 2 tablespoons italian parsley -- chopped 2 teaspoons fresh oregano -- finely 2 teaspoons fresh marjarom leaves -- finely chopped 1 teaspoon fresh rosemary leaves -- finely chopped pasta -- thin to medium In a large skillet, heat the oil over moderate heat. Add the garlic and, as soon as it sizzles, stir in the tomatoes and herbs. Saute just until the tomatoes' juices thicken, 7 to 10 minutes. Poor over cooked pasta.

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