Penne Pasta with Tomatoes and Fresh HerbsPenne Pasta with Tomatoes and Fresh Herbs is an easy lunch or dinner recipe and is done in 15 minutes. I love to toss pasta with fresh herbs in the summer when my herb garden is thriving. There is nothing better than vine-ripened tomatoes, so if you don't grow your own, try to find some at a farmers market. You can use canned, but you may need to add a pinch of sugar to help sweeten the tomatoes. Cook the pasta in a large pasta pot of salted, boiling water – penne takes approximately 15 minutes. Meanwhile minced the garlic and chop the fresh herbs. Seed and chop the tomatoes and place in a large bowl. Stir in the fresh herbs and set aside. In a small skillet, heat the olive oil over medium-high heat and sauté the garlic, stirring frequently until just golden brown. Be careful not to burn the garlic or it will become hard and bitter. Remove from heat and pour the oil and garlic over the tomatoes. When pasta is cooked, drain while reserving ˝ cup of the pasta water. In a large serving bowl, combine the penne pasta with the tomato mixture,then toss until well combined. Season with salt & pepper and add some reserved pasta water as needed. Drizzle with a little extra-virgin olive oil and serve.
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