MARCELLA HAZAN'S PASTA WITH FOUR HERBS
This easy weeknight recipe from Marcella Hazan is pasta the way it is meant to be, and it can be prepared with items already in your pantry or easily procured at your farmers' market, corner deli or backyard garden. Fresh mint, sage, rosemary and parsley are tossed with chopped, ripe tomatoes and tossed with sizzling hot olive oil. The best part is it can be thrown together in about 20 minutes.
Provided by Nancy Harmon Jenkins
Categories dinner, easy, quick, main course
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring 4 quarts of water to a rolling boil. Add 1 tablespoon of salt and when water has returned to a boil, add the penne, stirring with a long- handled wooden fork or spoon to distribute the pasta evenly.
- While the pasta is cooking, proceed with the rest of the recipe. Chop the fresh herbs together briefly and place in a deep bowl in which you will serve the pasta.
- Seed the tomatoes and cut them into small cubes. Add to the herbs in the bowl and mix together gently but thoroughly. Taste for seasoning and add salt and pepper if necessary or desired.
- This step must proceed very quickly, so be sure your timing is right. Heat the olive oil over a medium high flame until it is very hot. When it begins to smoke, pour all at once over the vegetables in the bowl. Drain the cooked pasta and add it immediately to the oil and sizzling vegetables. Mix well. Serve immediately.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 11 grams, Carbohydrate 59 grams, Fat 13 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 345 milligrams, Sugar 4 grams
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Yusuf Mohamed
[email protected]This pasta dish is a classic for a reason. It's simple, delicious, and always a crowd-pleaser. I love the way the herbs and garlic infuse the olive oil with flavor. I usually serve this dish with a side of crusty bread to soak up all the delicious sa
Tangata “Tu Tangata” Whenua
[email protected]I made this pasta dish for a dinner party, and it was a huge hit! Everyone loved the flavorful sauce and the perfectly cooked pasta. I will definitely be making this dish again.
Jade Cameron
[email protected]This pasta dish is a great way to use up leftover herbs. I had some basil, thyme, and marjoram in my fridge, and this recipe was the perfect way to use them up. The sauce was very flavorful and the pasta was cooked perfectly.
Marline Stephen
[email protected]This pasta dish was a disappointment. The sauce was watery and flavorless, and the pasta was overcooked. I would not recommend this recipe.
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[email protected]I found this pasta dish to be a bit bland. I think it could have used more garlic and herbs. I also would have preferred to use a different type of pasta, such as penne or rigatoni.
Eddie Herrera
[email protected]This pasta dish was a bit too oily for my taste. I think I would have preferred to use less olive oil, or to drain the pasta before adding the sauce.
Savor Mhia
[email protected]I'm not a huge fan of parsley, but I really enjoyed this pasta dish. The herbs were perfectly balanced, and the sauce was very flavorful. I would definitely make this dish again.
Julie Benson
[email protected]This is a great recipe for a quick and easy weeknight meal. The sauce comes together in just a few minutes, and the pasta cooks in the same pot. I love that I can have a delicious and satisfying meal on the table in less than 30 minutes.
Shabuz Miah
[email protected]I made this pasta dish last night, and it was absolutely delicious! The sauce was so flavorful and aromatic, and the pasta was cooked perfectly. I will definitely be making this dish again.
Mehmood Ali
[email protected]This pasta dish is one of my favorites. It's so easy to make, and it's always delicious. I love the way the herbs and garlic infuse the olive oil with flavor. I usually serve this dish with a side of crusty bread to soak up all the delicious sauce.
Raj Salmani
[email protected]I've made this pasta dish countless times, and it's always a hit with my family and friends. The sauce is so simple to make, but it's packed with flavor. I love that you can use fresh or dried herbs, depending on what you have on hand. This dish is a
Hazrat Munir
[email protected]This pasta dish is a true classic, and Marcella Hazan's recipe is the gold standard. The combination of four herbs (parsley, basil, thyme, and marjoram) creates a wonderfully fragrant and flavorful sauce that perfectly complements the al dente pasta.