Pasta al Gusto dell’Arometo (Garden Fresh Pasta)

March 3, 2013Posted in:

Pasta al Gusto dell’Arometo
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
1 cup tightly packed fresh mixed herbs (use a combination of basil, rosemary, thyme, Italian Parsley, marjoram, and oregano)- ½ cup minced
4 tablespoons grated Parmigiano-Reggiano cheese
Fresh ground black pepper, to taste
1 small tomato, peeled, seeded, diced small, for garnish
2 cloves garlic, finely minced

1. Bring the water to a boil in a large pot.  Add 1 ½ tablespoons of salt.
2. 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.  It’s best after 4 to 5 days.)
3. 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.