Herb Tagliatelle

Preparation:

Preparation: Boil water in a large pot. In the meantime, heat about 80 g of oil in a large frying pan and place over a fairly lively flame. Add the chopped herbs (about a teaspoon for each type of herb), the peeled tomatoes, deseeded, cut into cubes, salt, pepper and cook for about a minute. Salt the water, add the tagliatelle and drain them al dente. Pour the pasta, 40 g of softened butter and 2 spoonfuls of grated cheese into the pan. Mix well with the herbs. Transfer the preparation to a warm serving dish and garnish with a pinch of parsley. Serve immediately, bringing a small bowl of grated Parmesan to the table.