Abruzzi - Molise
Preparation - Medium
Serves 4 - 6

3 T extra virgin olive oil
2 cloves garlic, finely chopped
4 leaves fresh mint, finely chopped
8 fresh basil leaves, finely shredded
2 T fresh parsley, chopped
1-15 oz can tomatoes, chopped
1/4 peperoncino, or 1/4 t chili flakes, more or less to taste
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano (or other pecorino)
1/4 lb scamorza (you can substitute mozzarella)
1 lb fettuccine or tagliatelle

Heat the olive oil in a skillet over medium heat.
Sauté garlic till golden.
Add basil, parsley, mint and peperoncino.
Sauté a minute or two more.
Stir in the tomatoes, salt, pepper.
Cook over medium-high heat (a fast bubble) stirring occasionally till sauce thickens, about 15 minutes.
Meanwhile bring pot of water to the boil.
Cook the pasta. Do not overcook; make sure it is al dente, with a bite.
Preheat oven (while pasta cooks) to 425 F.
When ready, drain the pasta very well, and mix with the sauce either in pan or in a bowl.
Transfer all to an ovenproof dish. The Abruzzese like to use an earthenware pot.
Sprinkle on the cheese and lay the slices of scamorza or mozzarella on top.
Bake for a few minutes till cheese melts and bubbles.
Serve hot.