Title: Spaghettini with Herbs and Raw Tomato
Categories: Main
Yield: 5 Servings
| 1 1/2 | lb | Fresh, Ripe Tomatoes |
| 3 | tb | Fresh Basil, chopped |
| 1 | tb | Fresh Sage, chopped |
| 3 | tb | Parsley, chopped |
| 1 | tb | Fresh Mint, chopped |
| 3 | ts | Fresh Rosemary, fnly chopped |
| 1 | lb | Spaghettini |
| 1/3 | c | Extra Virgin Olive Oil |
| | | Salt |
| | | Black Pepper, freshly ground |
Wash tomatoes, split in half, remove seeds and dice halved tomatoes in 1/4"
cubes. Place diced tomatoes, basil, sage, rosemary, parsley, and mint into
serving bowl. Drop spaghettini into pot of abduntant, boiling, salted
water. When pasta is nearly done, pour olive oil into small saucepan and
turn on heat to high. When oil is smoking hot, pour over tomatoes and herbs
in serving bowl. Oil should be hot enough to sizzle as it hits contents of
bowl. Add salt, a few grinding of pepper and mix well. When pasta is done -
barely tender but firm to the bite - drain it well and transfer it
immediately to bowl, tossing thoroughly with all the ingredients. Serve
promptly.