Categories: Italian, Main Dish, Pasta, Side Dish, Vegetarian
Ingredients
- 1/4 cup chopped Italian parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh tarragon (I omit this one, personal preference)
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh marjoram
- 2 tablespoons chopped fresh thyme
- 8 fresh sage leaves, finely chopped
- 1 spring fresh rosemary, finely chopped
- 1/3 cup extra-virgin olive oil
- salt
- fresh ground black pepper
- 1 lb fresh fettuccine
- 1/2 cup freshly grated pecorino romano cheese
- 2 medium tomatoes, peeled, seeded, and chopped
Directions
-
In a large bowl large enough to contain all the ingredients, combine the herbs , olive oil, salt and pepper to taste; set aside.
- Bring at least 4 quarts of water to a boil; add 2 T. salt, then the pasta; stir well.
- Cook over high heat, stirring frequently, until the pasta is al dente.
- Drain the pasta, reserving some of the cooking water.
- Add the pasta to the bowl with the herb mixture and toss well.
- Add the cheese and toss again.
- Scatter the tomatoes over the pasta and serve immediately.