Marcella Hazan’s Pasta With Four Herbs
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon finely chopped fresh sage (or ½ teaspoon dried)
- 1teaspoon finely chopped fresh mint (or ½ teaspoon dried)
- 1teaspoon finely chopped fresh rosemary (or ½ teaspoon dried)
- 1tablespoon finely chopped fresh parsley
- 3medium-sized, very ripe red tomatoes
- ⅓cup extra-virgin olive oil
- 1pound penne
- Salt and pepper to taste
Nutritional analysis per serving (6 servings)
399 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 59 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 10 grams protein; 345 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Notes, variations: Only the sage and rosemary must be chopped. Mint and Italian parsley can be torn. Curly parsley will also work well, but must be chopped.
Consider using rotini rather than penne, as it has a better "cling" factor. The photograph above shows that the tomatoes and herbs are not adhering to the penne.
By all means, finish this with parmeggiana. It brings out the best in all the ingredients.
And do be very careful with that hot olive oil!
Heating the olive oil is superfluous and just dirtying another pan. Toss the tomatoes and the herbs with the oil and toss the drained hot pasta right on top. This dish does need plenty of salt and pepper, and a few hot pepper flakes certainly wouldn't hurt. You won't even miss the cheese!
The hot oil is essential to releasing the herbal flavours and softening the tomatoes just so.
I find it easier to heat the olive oil in a pot, then add the herbs and tomatoes to the pot along with the pasta. Mix and pour all into the serving dish.
Excellent. Would cut down on fresh rosemary and sage as they are strong and overpowering and up the parsley and mint. Did the hot oil and it sizzled satisfactorily over the tomatoes. Used 250g pasta for 2 with hopeful leftovers (not much)
Delicious. Made tonight. Needed a change from our usual quick meals which are boring and fairly basic. Am in Australia so used 250 g of penne for 2 of us, hopefully with leftovers. Would cut down on the fresh rosemary and sage as they are strong and a bit overpowering and up the parsley and mint. Cooked the oil in a little saucepan and it popped and crackled a bit and sizzled satisfyingly when poured over toms. Did add Parmesan, excellent. Fruit salad of peach, pawpaw and strawberries followed