2 cups fresh ripe tomatoes – peeled (I cheated and used 1 large box of diced POM tomatoes)
1/2 cup loosely packed with fresh mint, finely chopped Plus extra for garnish
1/4 cup loosely packed fresh flat leaf Italian parsley, finely chopped
1/4 cup loosely packed fresh basil, chopped (I added this to the recipe) Plus extra for garnish
1 clove garlic, minced
4 tbsp extra virgin olive oil
salt & pepper
1 cup broth
Grated Parmesan, to garnish
Instructions
In a large sauce pan add the box of diced tomatoes, extra virgin olive oil, mint, parsley, basil, and garlic. Season with salt and with a generous amount of pepper. Stir well to combine; cook over medium- low heat.
While the sauce is cooking place a large pot of water generously seasoned with salt. When water is boiling add the spaghetti and cook until al dente. Drain.
Once the tomatoes start to break down add the broth, lower heat and allow sauce to reduce. The sauce and the pasta should be ready at the same time.
Add the drained pasta to the sauce pan, toss well to combine. Garnish with grated parmesan and herbs.
Originally Submitted
5/22/2011
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