Ingredients Jump to Instructions ↓

  1. 4 Ripe tomatoes - (abt 1 1/2 lbs) (medium)

  2. 1/4 cup 59ml Olive oil

  3. 2 cups 186g / 6.6oz Garlic cloves - minced (medium)

  4. 1 teaspoon 5ml Salt

  5. 1/2 teaspoon 2 1/2ml Hot red pepper flakes - or to taste

  6. 1 cup 110g / 3.9oz Mixed fresh herbs - (tightly packed)

  7. 1 lb 454g / 16oz Spaghetti or other long, very thin pasta Shape

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta. Core and cut the tomatoes into 1/2-inch cubes. Toss the tomatoes with the oil, garlic, salt and hot red pepper flakes in a bowl large enough to hold the cooked pasta. Wash and dry the herbs. Keep small leaves whole and tear larger leaves (especially basil) into several pieces. Stir the herbs into the tomato mixture. Taste for salt and hot pepper and adjust seasonings if necessary. While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the tomato sauce. Mix well and transfer portions to pasta bowls. Serve immediately. This recipe yields 4 servings.


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