You are here: Recipes It > Recipes > Pasta

 Advertisements

Ragged Pasta with a Thousand Herbs

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.

 

Also see ...

 Advertisements
Mahogany Chicken Wings
Mahogany Chicken Wings
Chocolate Orange Supreme Cheesecake
Chocolate Orange Supreme Cheesecake
Pepper Steak I
Pepper Steak I
Crackling Coconut Cream Pie
Crackling Coconut Cream Pie
         

Permalink--> In : Recipes  -  Pasta