Ragged Pasta With A Thousand Herbs

* Exported from MasterCook *

Ragged Pasta With A Thousand Herbs

Recipe By : Cooking Live Show #CL8921
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.

Yield: 4 to 6 servings




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