Don’t try this recipe with dried herbs. The more delicate aroma of fresh herbs is essential here. Adding beef bouillon may seem odd, but it contributes depth of flavor.
2poundsfresh tomatoes, peeled, and ¼-inch diced
8 to 10fresh basil leaves, finely shredded
1teaspoonfresh rosemary, chopped
2teaspoonsfresh sage, chopped
½beef bouillon cube
Freshly ground black pepper
fettuccine made with 3eggs or 10ouncesdried egg fettuccine
Fill a pot for the pasta with about 6quarts of water, cover, and place over high heat
Peel and dice the fresh tomatoes. Chop all the herbs.
Put the butter in a 12-inch skillet over medium heat. When the butter has melted add all the herbs and the bouillon cube. Cook stirring for about a minute until the bouillon cube has dissolved.
Add the tomatoes, season with salt and pepper and continue cooking until they are no longer watery and begin separating from the butter. Turn the heat up to medium high and add the cream. Cook until it has reduced by about half then remove the sauce from the heat.
Add about 2tablespoons salt to the boiling pasta water, put in the fettuccine and stir until all the strands are submerged. Cook until al dente. When the pasta is done, drain well, toss with the sauce and serve at once.