Tagliatelle Paglia e Fieno with cherry tomatoes, chive and Pecorino Cheese from Pienza



  • 250g Tagliatelle all’uovo paglia e fieno Agnesi
  • 350g cherry tomatoes
  • 100g Pecorino cheese from Pienza
  • Chives as required
  • 1 clove of clove of garlic
  • 35g Parmesan cheese
  • Extra virgin olive oil as required
  • Salt and pepper to taste


  1. In a pan, sauté the cherry tomatoes chopped in half with a drizzle of oil and a clove of garlic.
  2. Halfway through cooking, drain the pasta and add it to the sauce in the pan.
  3. Continue cooking the pasta, adding a ladle of boiling water and season with salt and pepper.
  4. Add the grated Pecorino cheese from Pienza to make the sauce creamy.
  5. Garnish with chopped chives.

Buon appetito! :)