Maltagliati Al Pomodoro, Erbette E Robiola

Ingredients

• 1 lb fresh pasta or pappardelle pasta
• 3 tablespoons olive oil
• 1 scallion, minced
• 2 garlic cloves, minced
• 3 ripe tomatoes, skinned, seeded and chopped into small cubes
• 2 tablespoons fresh herbs (parsley, sage, rosemary and thyme)
• 12 slices robiola cheese

Directions

1. 1

   Heat the oil and gently brown the scallion and garlic. Add the tomato cubes and heat through.

2. 2

   Cook the pasta in boiling salted water til al dente.

3. 3

   Stir the herbs into the tomato sauce while the pasta is cooking, leaving some for garnish.

4. 4

   Drain the pasta, stir in the sauce, and plate. Arrange the cheese on top of each plate.