By Kira Hamman
I had this for lunch today, and it made me feel a teeny bit better about the cold, grey, rainy day (which is great for the plants, I know, I know).
Put on a huge pot of salted water for the pasta. While you wait for it to boil, wash and chop the herbs and mince the garlic. When the water boils, add the pasta and cook at a rollicking boil to your preferred doneness.
Meanwhile, heat the olive oil in a large skillet over medium heat. When it’s hot, toss in the garlic and swirl the pan a few times so the garlic colors a little but doesn’t burn.
Add the tomatoes in their juice and the paste and stir well to combine.
Add the wine, stir again, and raise heat to high. Cook until the pasta is done and drained.
Add the herbs to the sauce, stir, and toss with the pasta. Serve with plenty of freshly grated Parmesan cheese and a glass of red wine, thinking of the warm days ahead.