Garden Fresh Pasta
(serves 4 as an appetizer)
When we made arometo sauce at Vipore, it was always enough to last a week or two. Since there was so much chopping to be done- it took 2 to 3 cases of herbs- the whole staff pitched in to do the work. Everyone would get their own mezzaluna (a knife with a curved blade), and as the chopping began, the restaurant would fill up with the most amazing aroma of fresh herbs.
- 3 quarts water
- 1/3- ½ cup extra- virgin olive oil
- 1 ½ tablespoons salt, plus extra to taste
- ½ pound linguine #8, spaghettini, or angel hair pasta
- 4 Table Spoons of Pamigiano-Reggiano
- 1 cup tightly packed fresh mixed herbs
- Combination of basil, rosemary, thyme, Italian Parsley, marjoram, and oregano)
- Fresh ground black pepper, to taste
- 1 small tomato, peeled, seeded, diced small, for Minced garnish
- 2 cloves garlic, finely minced
Bring the water to a boil in a large pot. Add 1 ½ tablespoons of salt.
In a bowl, combine the herbs, garlic, and olive oil and set aside. (This mixture will keep for 2 to 3 weeks in the refrigerator. Its best after 4 to 5 days.)
When the water boils, add the pasta and cook until it is al dente, then drain it and toss with the oil-herb-garlic combination. Stir in the Parmigiano-Reggiano and salt and pepper. Garnish the pasta with the diced tomato and serve immediately.