Pasta with Fresh Tomato and Fresh Herbs

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2 tb Italian parsley, chopped
2 tb Basil leaves, finely
2 md Garlic cloves, chopped fine
1 ts Fresh Rosemary leaves,
1 1/2 lb Roma or other firm, ripe
Pasta, thin to medium
2 tb olive oil
2 ts Fresh oregano, finely
2 ts Fresh marjarom leaves,

Original recipe makes 4 Servings



In a large skillet, heat the oil over moderate heat. Add the garlic and, as soon as it sizzles, stir in the tomatoes and herbs. Saute just until the tomatoes juices thicken, 7 to 10 minutes. Poor over cooked pasta.

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