Title: Ragged Pasta with a Thousand Herbs
Categories: Cooking Import
Yield: 1 Servings

1/4	c	Chopped italian flat leaf parsley
1/4	c	Chopped fresh basil
1/4	c	Chopped fresh tarragon
2	tb	Chopped fresh mint
2	tb	Chopped fresh marjoram
2	tb	Chopped fresh thyme
2	tb	Chopped fresh sage
2	ts	Finely chopped fresh rosemary leaves
1/2	c	Extra virgin olive oil
		Coarse salt and freshly ground pepper, to
		Taste
1	lb	Stracci (fresh egg pasta cut into 4 by
		; 1-inch strips with
		; a fluTed
		Pastry wheel)
1/2	c	Freshly grated pecorino romano
2	md	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

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Cooking Live Show #CL8921

previous

next