January/February 2008
- 6 quarts water
- 2 tablespoons kosher salt
- 1 1/2 pounds fresh angel hair pasta
- 1-2 tablespoons extra-virgin olive oil, to taste
- 4 tablespoons mixed fresh minced herbs, to taste
- Freshly ground black pepper, to taste
- Cherry tomatoes, for garnish
Place 4 to 6 quarts of water in an 8-quart stock pot with a pasta insert. Place over high heat and bring to a boil. Add salt. Bring water back to a boil. Add fresh pasta and stir. Cook just until done. Drain the pasta and toss with olive pil, fresh herbs and pepper. Garnish with cherry tomatoes. Serve immediately.
