175 g/6 oz/1.5 cups pasta shapes
Salt and freshly ground black pepper
400 g/14 oz/1 large can chopped tomatoes
5 ml/1 tsp dried mixed herbs
15 g/0.5 oz/1 tbsp butter or margarine
45 ml/3 tbsp grated Pecorino cheese
Method:
Cook the pasta in boiling, salted water
until just tender. Heat the tomatoes in a pan with the herbs and
pepper. Drain the pasta and return it to the hot saucepan. Toss with
the butter or margarine. Pour in the tomatoes and season to taste with
salt and pepper. Spoon the pasta on to a serving dish and sprinkle
with Pecorino cheese.