Ingredients

• 4 by
• 2 size ripe tomatoes (peeled)
• 1 salt and pepper
• 1 pasta to the bowl with the herb mixture
• 1/2 pecorino romano (freshly grated)
• 1 pound stracci
• 1/2 cup extra-virgin olive oil
• 1/4 cup tarragon (chopped fresh)
• 2 tablespoons thyme (chopped fresh)
• 1/4 cup basil (chopped fresh)
• 1/4 cup italian flat leaf parsley (chopped)
• 2 tablespoons sage (chopped fresh)
• 2 tablespoons marjoram (chopped fresh)
• 2 tablespoons mint (chopped fresh)
• 2 teaspoons rosemary leaves (finely chopped fresh)
• 1 slice with a fluted pastry wheel