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Pasta With Olive Oil, Fresh Herbs And Tomatoes

Yield: 4 servings

Ingredients and directions for this recipe

25 g Butter; (1oz)
4 tb Olive oil
1 Onion; finely diced
1 Clove garlic; crushed
2 tb Finely chopped fresh herbs
-eg parsley; rosemary,
-oregano
1 ts Dried crushed chillies
5 Plum or vine ripened
-tomatoes; cut into thin
; wedges
Salt and freshly ground
-black pepper
250 g Fusilli bucati corti; (8oz)
Freshly grated parmesan
-cheese to serve

Melt the butter with the oil in a frying pan, stir in the onion and gently
fry until softened but not browned.

Add the garlic, herbs and crushed chillies, gently fry for 2-3 minutes.

Stir in the tomatoes and turn the heat down to low. Add seasoning to taste,
leave to heat through stirring occasionally taking care not to break up the
tomatoes.

Cook the pasta following instructions on the pack. When cooked, drain well
and carefully mix with the sauce.

Notes Serve immediately with plenty of parmesan cheese and freshly ground
black pepper.

See also:
Previous recipe Pasta With Oil And Garlic Sauce
Next recipe Pasta With Olives, Spring Onions And Walnuts

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