Primi Piatti: Pasta, Rice, Soups

Aromatic Herbs & Tomato Sauce for Spaghetti

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.

Serve warm.

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