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.

Enjoy your meal! :)