Ragged Pasta With A Thousand Herbs

Recipe Ingredients

1/4 cup	10g / 0.4oz	Chopped Italian flat-leaf parsley
1/4 cup	36g / 1.3oz	Chopped fresh basil
1/4 cup	36g / 1.3oz	Chopped fresh tarragon
2 tablespoons	30ml	Chopped fresh mint
2 tablespoons	30ml	Chopped fresh marjoram
2 tablespoons	30ml	Chopped fresh thyme
2 tablespoons	30ml	Chopped fresh sage
2 teaspoons	10ml	Finely-chopped fresh rosemary leaves
1/2 cup	118ml	Extra-virgin olive oil
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Stracci (fresh egg pasta cut into 4"
		By 1" strips with a fluted pastry wheel)
1/2 cup	118ml	Freshly-grated pecorino romano
2 cups	125g / 4.4oz	Ripe tomatoes - peeled, seeded, (medium)
		And chopped

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Michele Scicolone, A Fresh Taste of Italy - From the TV FOOD NETWORK - (Show # CL-8921)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.