Spaghetti with fresh herbs and pecorino cheese
11.5 oz Spaghetti
Extra virgin olive oil to taste
1 tsp mint, chopped
1 tsp marjoram, chopped
1 tsp spring onion, chopped
1 tsp rosemary, chopped
1 tsp parsley, chopped
2 tsp basil, chopped
2 garlic cloves, chopped
3 oz Pecorino cheese
Salt and pepper to taste
Put the oil and the aromatic herbs in a frying pan and heat on medium heat. As soon as hot, add the garlic peeled and finely chopped and cook for 2/3 minutes, then sprinkle with pepper, mix and remove from the heat.
In the meantime, cook the pasta in abundant boiling salted water.
When the cooking time shown on the pack expires, drain and dress with the sauce previously prepared.
Top with the grated Pecorino cheese and blend everything.
Serve and garnish with slivers of Pecorino.