Ragged pasta with a thousand herbs

Yield: 1 Servings

Measure Ingredient
¼ cup Chopped italian flat leaf parsley
¼ cup Chopped fresh basil
¼ 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
½ cup Extra virgin olive oil
\N \N Coarse salt and freshly ground pepper, to taste
1 pounds Stracci (fresh egg pasta cut into 4 by 1-inch strips with a fluted pastry wheel)
½ cup Freshly grated pecorino romano
2 mediums 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

Recipe by: Cooking Live Show #CL8921 Posted to MC-Recipe Digest V1 #692 by "Angele and Jon Freeman" <jfreeman@...> on Jul 26, 1997

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