Recipe - Smores Torte

1 One half pound Fresh ripe tomatoes
2 tablespoon Fresh basil; chopped
1 tablespoon Sage; chopped or
3 Dried leaves; crumbled, up
to 4
3 tablespoon Parsely; chopped
3 teaspoon Fresh rosemary; chopped fine
1 tablespoon Fresh mint; chopped
1 pound Spaghettini
1/3 cup Extravirgin olive oil
Salt
Black pepper; in a grinder

1. Wash tomatoes, split them in half, remove the seeds and dice halved
tomatoes into One half inch cubes.

2. Put minced tomatoes, basil,sage,parsely,rosemary and mint into the bowl
in which you'll be tossing and serving the pasta.

3. Drop the spaghettini into a pot of abundant boiling salted water.

4. When the pasta is nearly done, put the olive oil in a small saucepan and
turn on the heat to high. When the oil is smoking hot, pour it over the
tomatoes and herbs in the serving bowl. It should be hot enough to sizzle
as it hits the contents of the bowl. Add salt and a few grindings of pepper
and mix well.

5. When the pasta is done it should be be barely tender but firm to the
bite drain it well and transfer immediately to the bowl, tossing it
thoroughly with all the ingredients, serve promptly.

Serves: 46

Notes: Shhhh! (A Secret for Great Tomato Sauce)

Marcella Hazan, author of "Essentials of Classic Italian Cooking," dispels
the myth that making a delicious tomato sauce takes hours. Her favorite
sauces can be created in about 15to20 minutes.

Understandably this celebrated cook has strong feelings about making and
serving pasta. Here are a few of her prized tips:

Don't overwhelm pasta with sauce. "A pool of sauce makes pasta terrible.
Sauce is just a seasoning."

Americans serve portions that are too large. "Pasta should be just a
serving size, approximately 3 ounces per person."

If fresh tomatoes are not available, it's okay to used canned ones. "Always
buy whole canned imported tomatoes as an alternative."

When making tomato sauce, blanch, peel and seed tomatoes. "For blanching,
plinge tomatoes in boiling water for a minute or less. Drain, and as soon
as they are cool enough to handle, skin and cut up in coarse pieces.

Use a large pot for cooking pasta. "You have to have a lot of water. It
cooks the pasta better and faster. Homemade pastas cook more quickly than
storebought."

Remember you are eating pasta with sauce, not sauce with pasta! Use these
tips and savor every bite!

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