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.