Ragged Pasta with a Thousand Herbs
| Yield: | 1 Servings |
| Categories: |
| 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 | Ripe tomatoes; peeled, seeded and chopped |
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