Fresh Pasta

FARFALLE AL POMODORO FRESCO
Farfalle with Tomato and Herb Sauce

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

Prepare fresh pasta as in basic recipe. Heat the olive oil in a pan. Add garlic, peperoncino, basil, parsley and oregano. Sauté 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.