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Ragged Pasta With A Thousand Herbs

Recipe name:
Ragged Pasta With A Thousand Herbs

Recipe category:
Pasta

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Recipe details: Ragged with a Thousand Herbs

1/4 cup chopped italian flat leaf parsley 1/4 cup chopped fresh basil 1/4 cup chopped fresh tarragon 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh marjoram 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh sage 2 teaspoons finely chopped fresh rosemary leaves 1/2 cup extra virgin olive oil coarse salt and freshly ground pepper -- to taste 1 pound stracci (fresh egg pasta cut into 4 by -- 1-inch strips with a fluted pastry wheel) 1/2 cup freshly grated pecorino romano 2 medium size ripe tomatoes -- peeled, seeded and -- chopped In a bowl large enough to contain all the ingredients, combine the herbs, olive oil, salt and pepper. Set aside. Bring a large pot of water to a boil. Add salt and the stracci. Cook, stirring frequently, until the stracci is al dente, tender yet firm to the bite, 1 to 2 minutes. Drain well. Add the pasta to the bowl with the herb mixture and toss well. Add the cheese and toss again. Scatter the tomatoes over the pasta and serve immediately.

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Ragged Pasta With A Thousand Herbs

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