Spaghetti alle Erbe (Spaghetti with Herbs)

• 1 pound Spaghetti Noodles
• 2 cups Fresh Ripe Tomates, Peeled
• 4 Tablespoons Extra Virgin Olive Oil
• 1/2 cups Loosely Packed Fresh Mint - Then Chopped
• 1/4 cups Loosely Packed Fresh Parsley - Then Chopped
• 1 clove Garlic, Minced
• Salt And Pepper
• 1 cup Broth
• 1 Tablespoon Grana Padano Cheese, Grated

1. What to do: 1.
2. Into a large sauce pan add the peeled tomatoes, crushing them as they are added.
3. To the pan add extra virgin olive oil, mint, parsley, garlic.
4. Season with salt and with a generous amount of pepper.
5. Stir well to combine and cook over medium- low heat.
6. 2.
7. While the sauce is cooking place a large pot of water generously seasoned with salt on to boil.
8. When water is boiling add the spaghetti and cook until al dente.
9. Drain.
10. 3.
11. Once the tomatoes start to break down add the broth, lower heat and allow sauce to reduce.
12. The sauce and the pasta should be ready at the same time.
13. 4.
14. Add the drained pasta to the sauce pan, toss well to combine.
15. Garnish with Grana Padano if desired.

noodles, tomates, olive oil, parsley , clove garlic, salt, broth, padano cheese

Taken from tastykitchen.com/recipes/main-courses/spaghetti-alle-erbe-spaghetti-with-herbs/ (may not work)