Are you going to Scarborough Fair? Tomatoes, sage, rosemary and thyme…
… weren’t these the right lyrics?
Try out this wonderful mixture of aromatic herbs for a quick and easy spaghetti dish.
Serves: 2 | Preparation time: 20 mins | Cooking time: 25 mins
- Spaghetti: 180 g
- Cherry tomatoes: 4
- Chili pepper: 1
- Garlic: 1 clove
- Sage: 3 leaves
- Rosemary, fresh: 2 sprigs
- Thyme, fresh: 1 sprig
- Extra virgin olive oil (EVOO): 3 tbsp
- Salt: to taste
Finely chop the garlic, the chili, the rosemary, the sage and the thyme.
Cut the tomatoes into pieces, then pan-fry them in a pan with some olive oil and a pinch of salt. Cook for 10 minutes over medium heat.
Tip: Add a small piece of carrot to the tomatoes frying in the pan to reduce the acidity of the tomatoes.
Add the herbs to the tomato sauce and cook everything together for 8-10 mins. If you’ve added a piece of carrot before, remove it now.
Boil the pasta in plenty of salted water and drain it when it’s still al dente, i.e. a couple of mins before the cooking time on the package.
Add pasta into the pan with the sauce and sauté together for a couple of minutes.