Ragged Pasta with a Thousand Herbs

• 1/4 cup italian parsley
• 1/4 cup basil fresh, chopped
• 1/4 cup tarragon leaves fresh, chopped
• 2 tablespoons mint leaves fresh, chopped
• 2 tablespoons marjoram fresh, chopped
• 2 tablespoons thyme fresh, chopped
• 2 tablespoons sage fresh, chopped
• 2 teaspoons rosemary leaves finely chopped
• 1/2 cup olive oil, extra-virgin
• 1 x salt and black pepper coarse
• 1 pound stracci
• 1/2 cup romano cheese fresh, grated
• 2 medium tomatoes seeded, peeled, chopped

1. In a bowl large enough to contain all the ingredients, combine the herbs, olive oil, salt and pepper.
2. Set aside.
3. Bring a large pot of water to a boil.
4. Add salt and the stracci.
5. Cook, stirring frequently, until the stracci is al dente, tender yet firm to the bite, 1 to 2 minutes.
6. Drain well.
7. Add the pasta to the bowl with the herb mixture and toss well.
8. Add the cheese and toss again.
9. Scatter the tomatoes over the pasta and serve immediately.

italian parsley, basil, tarragon leaves fresh, mint leaves fresh, marjoram fresh, thyme, sage, rosemary, olive oil, salt, stracci, romano cheese, tomatoes

Taken from recipeland.com/recipe/v/ragged-pasta-thousand-herbs-36487 (may not work)