.

1/3
Cup
Extra-virgin olive oil

1/4
Cup
Fresh italian parsely, chopped

1/4
Cup
Fresh basil, chopped

1/4
Cup
Fresh tarragon, chopped

2
Tbsps.
Fresh mint, chopped

2
Tbsps.
Fresh marjoram, chopped

2
Tbsps.
Fresh thyme, chopped

2
Tbsps.
Fresh sage, chopped

2
Tbsps.
Fresh rosemary, chopped

1/4
Tsp.
Black pepper, coarsely ground

1
Tsp.
Salt

2
Pkgs.(9 oz. each)
Fresh fettuccine

1/2
Cup
Freshly grated pecorino romano cheese

2
Medium
Tomatoes, peeled, seeded and chopped






• In a medium bowl, combine olive oil with herbs, salt and pepper; set aside.


• In a large saucepan, prepare pasta in boiling salted water.


• Drain pasta; return to saucepot. Add herb mixture; toss well. Add cheese and toss again.


• Spoon pasta into large serving bowl. Sprinkle chopped tomatoes over pasta to serve.



Makes 6 main-dish servings