1 lb. of pasta - preferably homemade
1/4 c. extra virgin olive oil
3/4 c. Parmigiano cheese
Lg. bunch of finely chopped fresh herbs
Salt and pepper

(Such as Italian parsley, mint-use sparingly, basil, thyme, tarragon, and marjoram).

Wash herbs and dry thoroughly. Chop very fine. Stir into olive oil with very little salt and pepper.

Meantime, you are cooking your pasta in boiling, salted water. Make sure you cook it al dente which is - the center of your pasta should be firm - not hard, but with a bit of resistance in biting into it. Drain well, then toss with your cheese, oil and herbs. Serve at once.

Your sauce to pasta portion is important, don't drown the pasta in the sauce. Pasta must be stirred well so the sauce is evenly distributed.