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Caputo’s Pasta with a Thousand Herbs


All herbs bust be fresh
1/4 cup Italian parsley, chopped
1/4 cup tarragon, chopped
1/4 cup basi, chopped
2 Tbl. mint, chopped
2 Tbl. marjoram, chopped
2 Tbl. thyme, chopped
2 Tbl. sage, chopped
2 tsp. rosemary, chopped very fine
1/2 cup extra virgin olive oil, strong
1 lb. fettucine or other wide pasta
1/2 cup grated pecorino cheese
2 medium tomatoes, peeled, seeded and chopped


Combine herbs, olive oil, salt and pepper in large bowl. Cook pasta al dente, drain. Add pasta to bowl and toss well with herb mixture, add cheese and toss again. Sprinkle with chopped tomatoes and serve.

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