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Ragged Pasta with a Thousand Herbs

	Category	Pasta Recipes
	Views	10
	Ratings	0

Ingredients And Procedures

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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<h1>Ragged Pasta with a Thousand Herbs</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1/4 cup chopped italian flat leaf parsley <P>1/4 cup chopped fresh basil <P>1/4 cup chopped fresh tarragon <P>2 tablespoons chopped fresh mint <P>2 tablespoons chopped fresh marjoram <P>2 tablespoons chopped fresh thyme <P>2 tablespoons chopped fresh sage <P>2 teaspoons finely chopped fresh rosemary leaves <P>1/2 cup extra virgin olive oil <P>coarse salt and freshly ground pepper -- to taste 1 pound stracci (fresh egg pasta cut into 4 by <P>-- 1-inch strips with a fluted pastry wheel) 1/2 cup freshly grated pecorino romano <P>2 medium size ripe tomatoes -- peeled, seeded and <P>-- chopped <P>In a bowl large enough to contain all the ingredients, combine the herbs, olive oil, salt and pepper. Set aside. <P>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. <P>Add the pasta to the bowl with the herb mixture and toss well. Add the cheese and toss again. <P>Scatter the tomatoes over the pasta and serve immediately. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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