 | 410 gr tortiglioni (large psta
spirals) |
| 105 gr. butter |
| 6 garlic cloves, minced |
| 250 ml dry white wine |
| 2-3 black peppercorns, chrushed |
| ground chili pepper |
| finely chopped mint, basil and flat
leafed parsley, combined to make 1 cupful |
| salt and freshly ground pepper |
| 60 gr. freshly grated Pecorino cheese |
|
| In a large pot of boiling water, cook
the pasta until al dente, drain |
| put the butter and garlic in a wide
shallow terracotta casserole dish over medium heat and cook until the garlic begins to
brown. pour in the wine and cook until evaporated. add the crushed peppercorns. |
| Add the pasta to the sauce mixture,
stiiring in the chili and herbs. Seoson with salt and pepper to taste. |
| sprinkle with the pecorino cheese and
serve. |
|
