Recipe: Linguine with Cherry Tomatoes and Herbs (make ahead)

LINGUINE WITH CHERRY TOMATOES AND HERBS

2 pounds fresh linguine (or 1 pound dried linguine, uncooked)
2 pints cherry tomatoes, halved
2 cloves garlic, chopped
1/2 cup roughly torn fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh marjoram
1 jalapeno pepper, seeded and chopped
1/2 cup olive oil
Salt and pepper (to taste)

In a large pot of salted water, cook the pasta according to package directions or until it is tender but still has some bite. Drain it into a colander and shake well.

In a large bowl, toss the cherry tomatoes, garlic, basil, parsley, marjoram, jalapeno, and oil. Add plenty of salt and pepper. Add the pasta, toss gently but thoroughly, and serve.

TO MAKE AHEAD:
You can make this mixture half a day in advance, refrigerate it, and let it come to room temperature before serving.

Makes 6 servings
Source: Food and Wine Magazine Annual Cookbook, 2003