Lazy Linguine with Cherry Tomatoes and Herbs

Giorgio Celmo   

         Ingredients

1 pound dried linguine
1 pint cherry tomatoes, halved
2 large garlic cloves, minced
1/2 cup roughly torn basil
1/3 cup finely chopped flat-leaf parsley
1 tablespoon finely chopped marjoram
1 jalapeno, seeded and finely chopped
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

Directions

1. In a large pot of boiling salted water, cook the pasta until al dente. Drain and cool under cold running water. Shake off any excess water and pat the linguine dry with paper towels.

2. In a large bowl, toss the cherry tomatoes with the garlic, basil, parsley, marjoram, jalapeno and olive oil and season with salt and pepper. Add the pasta, toss well and serve.