S-h-h-h-h! (a secret for great tomato sauce)

4 servings

Ingredients

Quantity Ingredient
1½ pounds Fresh ripe tomatoes
2 tablespoons Fresh basil; chopped
1 tablespoon Sage; chopped or
3 Dried leaves; crumbled, up to 4
3 tablespoons Parsely; chopped
3 teaspoons Fresh rosemary; chopped fine
1 tablespoon Fresh mint; chopped
1 pounds Spaghettini
⅓ cup Extra-virgin olive oil
Salt
Black pepper; in a grinder

Directions

1. Wash tomatoes, split them in half, remove the seeds and dice halved tomatoes into ½ inch cubes.

2. Put diced tomatoes, basil,sage,parsely,rosemary and mint into the bowl in which you'll be tossing and serving the pasta.

3. Drop the spaghettini into a pot of abundant boiling salted water.

4. When the pasta is nearly done, put the olive oil in a small saucepan and turn on the heat to high. When the oil is smoking hot, pour it over the tomatoes and herbs in the serving bowl. It should be hot enough to sizzle as it hits the contents of the bowl. Add salt and a few grindings of pepper and mix well.

5. When the pasta is done -- it should be be barely tender but firm to the bite -- drain it well and transfer immediately to the bowl, tossing it thoroughly with all the ingredients, serve promptly.

Serves: 4-6

Notes: S-h-h-h-h! (A Secret for Great Tomato Sauce) Marcella Hazan, author of "Essentials of Classic Italian Cooking," dispels the myth that making a delicious tomato sauce takes hours. Her favorite sauces can be created in about 15-to-20 minutes.

Understandably this celebrated cook has strong feelings about making and serving pasta. Here are a few of her prized tips: Don't overwhelm pasta with sauce. "A pool of sauce makes pasta terrible.

Sauce is just a seasoning."

Americans serve portions that are too large. "Pasta should be just a serving size, approximately 3 ounces per person." If fresh tomatoes are not available, it's okay to used canned ones. "Always buy whole canned imported tomatoes as an alternative." When making tomato sauce, blanch, peel and seed tomatoes. "For blanching, plinge tomatoes in boiling water for a minute or less. Drain, and as soon as they are cool enough to handle, skin and cut up in coarse pieces.

Use a large pot for cooking pasta. "You have to have a lot of water. It cooks the pasta better and faster. Homemade pastas cook more quickly than store-bought."

Remember you are eating pasta with sauce, not sauce with pasta! Use these tips and savor every bite!

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