Ragged pasta with a thousand herbs

 
                     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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