Tagliatelle Paglia e Fieno with cherry tomatoes, chive and Pecorino Cheese from Pienza
- In a pan, sauté the cherry tomatoes chopped in half with a drizzle of oil and a clove of garlic.
- Halfway through cooking, drain the pasta and add it to the sauce in the pan.
- Continue cooking the pasta, adding a ladle of boiling water and season with salt and pepper.
- Add the grated Pecorino cheese from Pienza to make the sauce creamy.
- Garnish with chopped chives.