Ingredients
- 2 garlic (cloves)
- 1 pasta (finely chopped)
- 450 gr roma
- 30 ml olive oil
- 4 gr basil leaves
- 4 gr oregano (fresh)
- 3 gr italian parsley
- 1 gr marjarom leaves (fresh)
- 1 gr 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.
