Tomato & Garlic Pasta

This recipe is from the Chez Panisse Vegetable cookbook.

3 ripe tomatoes 

3 cloves garlic

1 small bunch parsley or basil (I use both)

1/2 cup fruity extra-virgin olive oil

3/4 pound pasta

Salt and pepper

Put a big pot of water on to boil.

Cut out the stems from and then dice the tomatoes. Chop the garlic. Chop the herbs. Have everything ready to go next to the stove.

Cook the pasta in the salted boiling water.

Heat the olive oil in a heavy-bottomed pan, until hot but not smoking. Add the garlic and stir. Immediately add the tomatoes, so the garlic does not brown at all. Stir and then add the chopped herbs. Cook for a few minutes, until the tomatoes are warmed through. Season to taste with salt and pepper and toss with the cooked and drained pasta.

Serves 4