Ragged Pasta with a Thousand Herbs

by Michele Scicolone


  • 1⁄4 cup chopped Italian flat-leaf parsley
  • 1⁄4 cup chopped fresh basil
  • 1⁄4 cup chopped fresh tarragon
  • 2 Tbsp chopped fresh mint
  • 2 Tbsp chopped fresh marjoram
  • 2 Tbsp chopped fresh thyme
  • 2 Tbsp chopped fresh sage
  • 2 tsp 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 X 1 inch-strips with a fluted pastry wheel) or fresh fettuccine
  • 1⁄2 cup freshly grated pecorino romano 2 medium-size ripe tomatoes, peeled, seeded, and chopped

In a large bowl, combine the herbs, olive oil, salt and pepper. Set aside.

Bring a large pot of cold water to a boil. add salt and the pasta. Cook, stirring frequently, until the pasta is al dente, tender yet still firm to the bite, 1 to 2 minutes. Drain well.

Add the pasta to the bowl with the herb mixture and toss together. Add the cheese and toss again.

Scatter the tomatoes over the pasta and serve immediately.

Stracci Di Pasta Con Mille Erbe, from Michele Scicolone’s ‘a Fresh Taste of Italy’.