Recipe - Ragged Pasta With A Thousand Herbs

One fourth cup Chopped italian flat leaf
parsley
One fourth cup Chopped fresh basil
One fourth cup Chopped fresh tarragon
2 tablespoon Chopped fresh mint
2 tablespoon Chopped fresh marjoram
2 tablespoon Chopped fresh thyme
2 tablespoon Chopped fresh sage
2 teaspoon Finely chopped fresh
rosemary leaves
One half cup Extra virgin olive oil
Coarse salt and freshly
ground pepper, to taste
1 pound Stracci (fresh egg pasta cut
into 4 by 1inch strips
with a fluted pastry wheel)
One half cup Freshly grated pecorino
romano
2 md 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 MCRecipe Digest V1 #692 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jul 26, 1997