Farfalle with five herbs and cherry tomatoes

August 22, 2007

Serves 4

1	pound farfalle, fusilli, or other pasta shape that will catch the herbs
1/2	cup olive oil
4	cloves garlic, slivered
1/8	teaspoon crushed red pepper, or to taste
1	teaspoon salt
1	pint cherry tomatoes, stemmed
1/2	cup lightly packed Italian parsley leaves
1/2	cup lightly packed fresh basil leaves
1/2	cup lightly packed fresh spearmint leaves
2	tablespoons snipped fresh dill
1/3	cup snipped fresh chives

1. Bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until it is tender but still has some bite.

2. Meanwhile, in a small saucepan, heat the oil over medium-low heat for 1 minute or until it is hot. Remove it from the heat. Stir in the garlic, red pepper, and salt. Set aside for 5 minutes.

3. When the pasta is ready, drain it and transfer to a warm serving bowl. Add the tomatoes, parsley, basil, spearmint, dill, and chives. Pour the warm oil mixture over the pasta and toss well. Adapted from "The Santa Monica Farmers' Market Cookbook" Notes: