ounces Fresh pasta, preferably stuffed or long like tagliatelle
sprigs Rosemary, finely minced (or 3 tbsp dried)
Sage leaves, finely minced
tablespoon Marjoram leaves
A sprinkling of thyme, if you like it
tablespoons Extra virgin olive oil
ounces Creamy seasoned cheese like Taleggio or brie. Alternatively, 1 oz grated seasoned cheese like Pecorino
Salt & Pepper
In This Recipe
- Heat the olive oil in a pan at medium-low heat, but don't let it get too hot. Once a pinch of the herbs slightly sizzles when thrown in, it's ready. Add all the herbs, and stir-fry them for a couple minutes. Turn off the heat, and leave the sauce be for at least 10 minutes. You can make it a few hours in advance for even better results.
- When the time is right, boil the pasta in plenty of boiling, well-salted water. Cook until al dente. Stuffed pasta should take 3 to 5 minutes depending on size, while cooking time for fresh pasta largely depends on the format. Tagliatelle and most fresh pasta usually boils in about 3-4 minutes.
- When the pasta is almost cooked, turn on the heat to medium under the pan with the sauce. Drain the pasta and immediately add it to the pan, along with 2-3 tablespoons of the pasta water. Add the cheese of choice, a good sprinkling of freshly grated pepper and toss in the pan for a couple of minutes, to allow the cheese, water and oil to melt together and make a creamy sauce. Serve hot, right off the pan.
- If you used the cheese, you will probably not need any salt aside the salt you put in the water. In this case, don't salt the water too much, If not using the cheese, add a little salt to the sauce according to taste, and generously salt the pasta water.