Heirloom Tomato And Herb Pappardelle

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12 ounces uncooked pappardelle (wide ribbon pasta)

1/4 cup extra-virgin olive oil, divided

2 cups thinly sliced shallots (about 2 large)

4 garlic cloves, thinly sliced

1 tablespoon chopped fresh oregano

2 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh thyme

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 pounds heirloom tomatoes, seeded and cut into 1/2-inch pieces

1/2 cup (2 ounces) shaved pecorino cheese

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