Chifferi rigati with herbs

Rinse the basil, the parsley and the rosemary; rinse the capers and put everything to dry on a tea towel, then chop all the ingredients with a mezzaluna. Cook the pasta in plenty of boiling salted water.In the meanwile in a large saucepan heat over a low heat a dash of oil with the chopped herbs and the capers; then crumble some ricotta in a soup tureen and melt it with a few tbsp of the pasta’s cooking water.As sson as the pasta is cooked al dente, drain it and pour it the pan, sautée it so as to mix the flavours; pour it into the soup tureen and sprinkle with grated pecorino cheese. Serve immediately.