Lumaconi Pasta with Aromatic Herbs and Cherry Tomatoes

Method

1. Prepare the aromatic herbs: wash and dry them, then strip the leaves from the stems. Tear the leaves by hand or cut with scissors into small pieces. Do not chop with a knife to preserve the essential oils.
2. In a large bowl, combine the herbs with a drizzle of extra virgin olive oil, thinly sliced garlic cloves, and grated lemon zest.
3. Add the cherry tomatoes cut into thin wedges, along with the sliced olives.
4. Grate some Pecorino di Pienza cheese into the bowl and mix gently.
5. Prepare the sauce: In a glass, mix together tomato passata, fresh basil leaves, a pinch of salt, a few drops of orange juice, and extra virgin olive oil. Stir until combined.
6. Cook the lumaconi pasta in a large pot of salted boiling water for about 11 minutes, or until al dente.
7. Drain the pasta and transfer to the bowl with the herb and tomato mixture. Add the prepared sauce and toss well.
8. Serve immediately with an extra grating of Pecorino cheese.