PASTA RAGS WITH A THOUSAND HERBS – Italian Stracci di Pasta Alle Mi lle Erbe xp

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PASTA " RAGS " WITH A THOUSAND HERBS – Italian Stracci di Pasta Alle Mille Erbe

1 lb fresh pasta sheets or 3/4 lb no-boil lasagne sheets

Flour for dusting pasta dough (if using)

3/4 lb plum tomatoes (about 4 large)

1/3 cup extra-virgin olive oil

1/2 cup chopped fresh flat-leaf parsley

1/2 cup chopped fresh basil

2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh mint

1 1/2 teaspoons chopped fresh thyme

1 teaspoon chopped fresh sage

1 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh marjoram

1/4 teaspoon salt

1/4 teaspoon black pepper

1 oz finely grated Pecorino Romano (1/2 cup) plus additional for serving

Accompaniment: extra-virgin olive oil for drizzling

Special equipment: a scalloped pastry wheel

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If using fresh pasta, cut sheets into roughly 4- by 1-inch pieces with pastry

wheel, then lightly dust with flour and arrange in 1 layer on paper-towel-lined

large baking sheets. Let pasta dry until leathery but still pliable, 5 to 30

minutes. If using no-boil lasagne, break sheets into large pieces (about 4 by 1

inch).

 

Cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes

in a 3-quart saucepan of boiling water 10 seconds. Transfer tomatoes with a

slotted spoon to a bowl of ice and cold water and cool. Peel off skin, beginning

from scored end, with a paring knife and discard. Halve tomatoes and discard

seeds, then cut tomatoes into 1/4-inch dice.

 

Stir together oil and herbs in a large bowl.

 

Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al

dente, 1 to 2 minutes for fresh pasta (time for dried pasta may vary). Drain,

then toss with herb mixture. Add tomatoes, salt, pepper, and cheese and toss

again. Season with salt and serve immediately, with additional cheese.

 

Makes 4 servings.

 

MC format by Chupa Babi: 01.18.06

Gourmet Features: January 2006; originally published 1996

Adapted from Locanda dell'Amorosa, <?xml:namespace prefix = st1 ns =

" urn:schemas-microsoft-com:office:smarttags " />Sinalunga, Italy

 

Rags to riches takes on new meaning when such strange bedfellows as basil,

tarragon, mint, thyme, marjoram, and rosemary mingle with pasta to create

totally new flavors. Every ingredient matters, so don't skimp on quality: If you

have time, you owe it to yourself to use homemade pasta.

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