Ragged Pasta With A Thousand Herbs
Ingredients
7 gr italian flat leaf parsley
8 gr basil
20 gr tarragon
2 gr mint
3 gr marjoram
12 gr thyme
4 gr sage
2 gr rosemary leaves
120 ml extra-virgin olive oil
200 gr stracci
4 by
1 slice with a fluted pastry wheel
1/2 pecorino romano
2 size ripe tomatoes
1 salt and pepper
1 pasta to the bowl with the herb mixture
Instructions
Scatter the tomatoes over the pasta and serve immediately.