1/4 cup chopped italian flat leaf parsley

1/4 cup chopped fresh basil

1/4 cup chopped fresh tarragon

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh marjoram

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh sage

2 teaspoons finely chopped fresh rosemary leaves

1/2 cup extra virgin olive oil

coarse salt and freshly ground pepper -- to taste 1 pound stracci (fresh egg pasta cut into 4 by

-- 1-inch strips with a fluted pastry wheel) 1/2 cup freshly grated pecorino romano

2 medium size ripe tomatoes -- peeled, seeded and

-- chopped

In a bowl large enough to contain all the ingredients, combine the herbs, olive oil, salt and pepper. Set aside.

Bring a large pot of water to a boil. Add salt and the stracci. Cook, stirring frequently, until the stracci is al dente, tender yet firm to the bite, 1 to 2 minutes. Drain well.

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.