Pasta Rags with a Thousand Herbs -- Stracci di Pasta Alle Mille Erbe               

 tags (edit): Gourmet Magazine @Vogel @Try Soon! Pasta Main Dish  

 

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. Adapted from Locanda dell'Amorosa, Sinalunga, Italy. Originally published 1996.

Ingredients

1 pound fresh pasta sheets or 3/4 lb no-boil lasagne shee
Flour for dusting pasta dough
3/4 pound 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 ounce finely grated Pecorino Romano (1/2 cup) plus additional for serving
 

Instructions
 Special equipment: a scalloped pastry wheel.
Accompaniment: extra-virgin olive oil for drizzling.

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.

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Yields: 4 Servings
     Gourmet magazine, January 2006, page 126

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