Linguine with cherry tomatoes and herbs

Serves 6

Salt and pepper, to taste

2 pounds fresh linguine or 1 pound dried linguine

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, seeded and chopped

1/2 cup olive oil

1. 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 shakewell.

2. In a large bowl, toss the cherry tomatoes, garlic, basil, parsley, marjoram, jalapeno, and oil. Add plenty of salt and pepper.

3. Add the pasta, toss gently but thoroughly, and serve.

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

Adapted from "Food & Wine
Annual Cookbook 2003"