Marcella Hazans Pasta With Four Herbs

• 1 teaspoon finely chopped fresh sage (or 1/2 teaspoon dried)
• 1 teaspoon finely chopped fresh mint (or 1/2 teaspoon dried)
• 1 teaspoon finely chopped fresh rosemary (or 1/2 teaspoon dried)
• 1 tablespoon finely chopped fresh parsley
• 3 medium-sized, very ripe red tomatoes
• 13 cup extra-virgin olive oil
• 1 pound penne
• Salt and pepper to taste

1. Bring 4 quarts of water to a rolling boil.
2. Add 1 tablespoon of salt and when water has returned to a boil, add the penne, stirring with a long- handled wooden fork or spoon to distribute the pasta evenly.
3. While the pasta is cooking, proceed with the rest of the recipe.
4. Chop the fresh herbs together briefly and place in a deep bowl in which you will serve the pasta.
5. Seed the tomatoes and cut them into small cubes.
6. Add to the herbs in the bowl and mix together gently but thoroughly.
7. Taste for seasoning and add salt and pepper if necessary or desired.
8. This step must proceed very quickly, so be sure your timing is right.
9. Heat the olive oil over a medium high flame until it is very hot.
10. When it begins to smoke, pour all at once over the vegetables in the bowl.
11. Drain the cooked pasta and add it immediately to the oil and sizzling vegetables.
12. Mix well.
13. Serve immediately.

fresh sage, fresh mint, fresh rosemary, parsley, red tomatoes, extravirgin olive oil, penne, salt

Taken from cooking.nytimes.com/recipes/10304 (may not work)