Trofie according to Mediterranean flavours

Tempo 10'  


(for 4 people)
– 500 g of trofie OroGiallo
– 250 g of tinned peeled tomatoes
– rosemary, sage, thyme, parsley, bay
– hot pepper
– grated pecorino
– olive oil or extra-virgin olive oil
– salt


Let boil abundant water for the pasta and in the meantime prepare the sauce. Mash up the tomatoes. In a pan let heat 5 spoons of oil, add half hot pepper and let it heat for some time. Take it away and add chopped ingredients , prepared with some rosemary, a sprig of thyme, 4 leafs of sage, a little bunch of parsley and one leaf of bay. Add the tomato purée, salt and cook for about 10 minutes. Cook the trofie firm and drain them. Sprinkle them with some extra-virgin olive oil and season with the sauce. Mix them well so that they become tasty, put them into a tureen and add the grated pecorino.