Recipe Farfalle Al Pomodoro Fresco


1 lb. farfalle (3 colors)
4 tbs. olive oil
1 clove garlic, crushed
1 pinch peperoncino
2 tbs. fresh basil, chopped
1 tbs. fresh parsley, chopped
4 ripe tomatoes, peeled, seeded and cubed
1 pinch of oregano
1 qt. chicken broth
2 tbs. butter
4 tbs. grated Parmigiano

How to make the Farfalle al Pomodoro:

Prepare fresh pasta as in basic recipe. Heat the olive oil in a pan. Add garlic, peperoncino, basil, parsley and oregano. Saute on low heat, then add the tomatoes and half the broth. Add fresh pasta and stir continuously adding the rest bof the broth until done. Dress with Parmigiano and serve.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at