Spaghetti alle Erbe {Spaghetti with Herbs}
This is one incredibly aromatic sauce. Of course it would be it’s Spaghetti alle Erbe {Spaghetti with HERBS} Not your typical herbs mind you, okay well one of them is typical, Parsley is included but the main herb is Mint, yes fresh mint! A smell that is immediately recognizable. I love mint and if you like mint you’ll like this unique sauce.
It comes together so quickly. Trick is having incredibly ripe tomatoes. I’m really enjoying being able to use the tomatoes from my garden this year but if you don’t have access to really ripe fresh tomatoes then free to substitute a can of peeled San Marzano Tomatoes. The trick to peeling the fresh tomatoes is simply to cut a small x at the top of each tomato, drop them into boiling water {just for a minute or two until the skin starts to blister or peel back} transfer to a bowl of ice water and voila the skin will peel off like a banana peel…easy peasy.
On the herb amounts I know you might be thinking that sounds like a lot of herbs Paula, just NOTE: those measurements were taken PRE CHOPPING and were LOOSELY PACKED measurements, once you’ve actually chopped them it’s not going to look like nearly that much. So no worries : )
This is the perfect summer spaghetti recipe, it’s fresh, simple and scrummy! Everything comes together at once. If you’re not able to find Grana Padano {which runs a close second for me to my beloved Parmigiano Reggiano} you can absolutely substitute Parmigiano Reggiano.
Come closer, here’s a not so secret….I buy all of my Italian cheeses at Sams Club, yes Sams Club {and have for years} They have an incredible selection and the prices fit my champagne taste on a beer budget ; ) There ya go, now you know : )
Baci!
What you’ll need:
1 pound spaghetti
2 cups fresh ripe tomatoes – peeled
1/2 cup loosely packed with fresh mint & then finely chopped
1/4 cup loosely packed fresh flat leaf Italian parsley & then finely chopped
1 clove garlic – minced
4 tablespoons extra virgin olive oil
salt
pepper
1 cup broth
Grana Padano Cheese – grated, to garnish
What to do:
1. Into a large sauce pan add the peeled tomatoes, crushing them as they are added. To the pan add extra virgin olive oil, mint, parsley, garlic. Season with salt and with a generous amount of pepper. Stir well to combine & cook over medium- low heat.
2. WHILE the sauce is cooking place a large pot of water generously seasoned with salt on to boil. When water is boiling add the spaghetti and cook until al dente. Drain.
3. Once the tomatoes start to break down add the broth, lower heat and allow sauce to reduce. The sauce and the pasta should be ready at the same time.
4. Add the drained pasta to the sauce pan, toss well to combine. Garnish with Grana Padano if desired.
Buon Appetito!
Simple and so tasty!
spaghetti is my favorite pasta ever…the real deal, not the thin! the bite is perfect and SO good for eating with sauce!
I love pasta when it’s presented in the perfect mound like you have here. Fresh herbs are the way to go!
perfect timing! I bought mint for no good reason the other day and was just wondering what the heck to do with it. Decision made! I’ll be trying this tomorrow.
I never thought of adding mint to pasta sauce before…so smart!
This looks so simple! I have tons of mint growing here, and the tomatoes are getting ready to ripen. Just need to find the parsley (easier said than done where I live, but I think I can manage it). One question: what kind of broth?
Hey Leslie! You can use whatever broth you have on hand. I’ve used vegetable and chicken with this dish : ) Let me know how it turns out! xoxo
I like the addition of mint to the tomato sauce. We have two mint plants in our backyard…so I will be giving this a try.
Lovely dish. I’m sure the mint really gives it a wonderful freshness.
What a lovely, simple recipe. This is a great way to make summer’s sweet tomatoes shine.
This looks amazing! And what a cool idea to add mint to the sauce!
Hi Paula, after seeing a few beautiful pictures of yours on foodgawker I decided to stop in and check out your website. And I am glad I did. I live in Italy and have recently entered the blogging world. I love your photography and your recipes are very authentic and look delicious. Ciao for now!
I love a simple pasta sauce Paula and typically have some on hand for a quick meal when I have no time, but have to admit, never would have considered mint, ever. That being said, I have it growing in my garden so this will be my next effort.
If it tastes as good as your lovely photos make it look; I’ll be in heaven!
Its the simplest of meals that leave the biggest stamp on the memory. I love the combination of tomatoes/mint, definitely a great way to showcase beautiful tomatoes.
Welcome to my cucina!
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