Ingredients
- 2 garlic (cloves)
- 1 pasta (finely chopped)
- 1 1/2 lb roma
- 2 tb olive oil
- 2 tb basil leaves
- 2 ts oregano (fresh)
- 2 tb italian parsley
- 2 ts marjarom leaves (fresh)
- 1 t rosemary leaves (fresh)
In a large skillet, heat the oil over moderate heat. Add the garlic and, as soon as it sizzles, stir in the tomatoes and herbs. Saute just until the tomatoes' juices thicken, 7 to 10 minutes. Poor over cooked pasta.
