Recipe: Farfalle with Five Herbs and Cherry Tomatoes

FARFALLE WITH FIVE HERBS AND CHERRY TOMATOES

1 pound farfalle (bow tie pasta), fusilli (spirals) or other pasta shape that will trap the herbs
Kosher or sea salt
1/2 cup extra-virgin olive oil
4 cloves garlic, slivered
1/8 to 1/4 teaspoon hot red pepper flakes (or 1/2 jalapeno pepper, minced)
1 pint small red cherry tomatoes, stemmed
1/2 cup lightly packed fresh Italian parsley leaves
1/2 cup lightly packed fresh basil leaves
1/2 cup lightly packed fresh spearmint leaves
3 tablespoons snipped fennel fronds (or 2 tablespoons snipped fresh dill)
1/3 cup snipped fresh chives

Cook pasta in a generous amount of boiling salted water until just al dente.

When pasta is about half cooked, heat oil in a small pot over medium-low heat for a minute or two. Do not let oil get so hot that other ingredients sizzle when they are added. Remove from heat. Stir in garlic, pepper flakes or jalapeno and 1 teaspoon salt; let stand 5 minutes.

When pasta is ready, drain and place in a warmed serving bowl. Add tomatoes, parsley, basil, spearmint, fennel or dill, and chives. Pour warm oil mixture over all, toss well and serve.

Makes 4 servings
Adapted from source: The Santa Monica Farmers' Market Cookbook by Amelia Saltsman