Spaghetti with fresh herbs and pecorino cheese
- ¾ lb spaghetti
- 3 ½ tablespoons Monti Iblei Extra Virgin Olive Oil DOP
- ½ tablespoon mint , chopped
- ½ tablespoon marjoram , chopped
- ½ tablespoon chives , chopped
- 1 teaspoon rosemary , chopped
- 1 tablespoon parsley , chopped
- 1 tablespoon basil , chopped
- 2 cloves of garlic , chopped
- 3 oz Pecorino cheese
- ½ oz butter
- salt and pepper to taste
Put the olive oil and herbs in a pan and place it over medium heat. Once the oil is hot, add the peeled and finely chopped garlic and saute for 2 or 3 minutes. Then add ground pepper, stir and remove from heat.
Meanwhile cook the pasta in a large pot of boiling, salted water. Check the box of spaghetti for the cooking time. When al dente, drain the pasta and toss it with the previously prepared sauce. Add the grated Pecorino cheese, butter and mix well.
Plate the pasta and place a few thin shavings of the Pecorino cheese on the top.
Spaghetti is the emblem of Italian cuisine, so much so that in movies, if you want to refer to the cuisine of the “Bel Paese,” it is usually it is done by filming a steaming plate of spaghetti.
According to a widespread myth, spaghetti were invented by the Chinese and later brought to Genoa by Marco Polo on his way back from China, dried pasta, however, was actually “invented” by the Arabs. Although it is impossible to determine precisely when this happened, there is no doubt that the Arab populations were the first to have the idea to dry pasta in the sun in order to conserve it, allowing them to cook in the desert on a griddle by adding a little water.
The Arabs, therefore, were the ones to introduce dried pasta to the Sicilians in the twelfth century. It is reported that near Palermo, back in 1154, there was already a widespread custom of eating “food made out of flour in the shape of strings” called “triyah,” which was nothing other than the ancestor of modern day spaghetti.
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