What you need:
a) 6-7 medium ripe tomatoes, chopped and drained in colander
b) 3 tablespoons torn basil
c) 3 tablespoons chopped flat leaf parsley
d) 3 tablespoons chopped fresh rosemary
e) 1 tablespoon chopped fresh sage
f) 1 tablespoon chopped fresh mint
g) 1/2 teaspoon salt
h) 1/2 teaspoon black pepper
i) 2 local chilis slit lengthwise
j) 1/3 cup EVOO (very hot)
What you do:
Mix all ingredients except oil in a ceramic or metal bowl, cover and let sit for a few hours at room temperature. When the pasta is done, heat oil to just south of smoking and pour over mix (enjoy the sizzle). Mix well. Diners can scoop the sauce onto their pasta at the table, add some Parmesan and enjoy.
Majestically enthroned amid the vulgar herd
Who's Nonna?
Looks scrumptious TC- although a bold mix of herbs. Wouldn't 3tbsp of fresh rosemary be a bit overpowering? Reckon I'd substitute garlic, and less than a teaspoon of ro.
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