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.