Penne With Cherry Tomatoes, Fresh Aromatic Herbs And Pecorino Romano Cheese

3 lbs. Barilla® penne
3 cloves garlic
6 leaves fresh sage
12 leaves fresh basil
As needed salt
6 oz. grated Pecorino Romano cheese
1 cup extra-virgin olive oil
3 sprigs fresh rosemary
30 leaves fresh parsley
30 oz. halved cherry tomatoes
As needed freshly ground black pepper

1. Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in fridge. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

2. Remove the herbs from the stems and mince them together with the garlic. Refrigerate until needed.
For each serving, to order: Reheat 1 cup pasta in boiling salted water for 40 to 60 seconds.

3. Saute ¾ teaspoon herb mixture in about 2 teaspoons oil until aromatic. Add 1 ¼ ounces tomatoes and blister them on high heat. Add ¼ cup pasta water and the pasta to the pan. Toss together and season with salt and pepper. Finish the dish with 1 tablespoon cheese and a drizzle of oil.