Recipe By : Cooking Live Show #CL8921
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
