Pasta "Rags" With A Thousand Herbs Recipe

Name: Pasta "Rags" With A Thousand Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb; 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; a scalloped pastry wheel

Servings: persons

1 lb
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
a scalloped pastry wheel

1
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).
2
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.
3
Stir together oil and herbs in a large bowl.
4
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.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb, or 3/4 lb no-boil lasagne sheets, Flour for dusting pasta dough (if using), 3/4 lb plum tomatoes (about 4 large), and more.

Yes, Pasta "Rags" With A Thousand Herbs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta "Rags" With A Thousand Herbs

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