Ragged pasta with a thousand herbs
1 Servings
Ingredients
| Quantity | 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 |
| 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 |
Directions
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