This month’s recipe is adapted from –

The Santa Monica Farmers’ Market Cookbook
By Amelia Saltsman (Blenheim Press $22.95)

You could pick any recipe in this book, and it would l turn out perfect and delicious!  Amelia Saltsman’s new book The Santa Monica Cookbook has been fully tested with wonderful inventive recipes for every season. Amelia self-published this book and did a stunning job!

Farfalle with Five Herbs and Cherry Tomatoes

1 pound farfalle, fusilli, or other pasta shape that will trap the herbs
1/2 cup extra-virgin olive oil
4 cloves garlic, slivered
1/8 to 1/4 teaspoon red pepper flakes, or 1/2 jalapeno chili, minced
1 teaspoon kosher or sea salt
1 pint basket small, ripe red cherry tomatoes, stemmed
1/2 cup lightly packed fresh Italian parsley leaves
1/2 cup lightly packed fresh basil leaves
1/2 cup lightly packed fresh spearmint leaves
3 tablespoons snipped wild fennel fronds, or 2 tablespoons snipped
fresh dill
1/3 cup snipped fresh chives

Cook the pasta in a generous amount of boiling salted water until just al dente. When the pasta is about half cooked, heat the oil in a small pot over medium-low heat for a minute or two until it is hot, but not so hot that the ingredients sizzle when they are added to it. Remove from the heat, stir in the garlic, red pepper flakes, and salt, and let stand for 5 minutes.

When the pasta is ready, drain and place in a warmed serving bowl with the tomatoes and all the herbs. Pour the warm oil mixture over all, toss well, and serve.