Literally meaning badly cut, this pasta is irregularly cut from sheets of thinly rolled fresh pasta. Ask the pasta shop to roll lasagna sheets more thinly than normal, take it home, cut into 2-inch (5-cm) strips and cut the strips into irregular pieces. An easy substitute is a good-quality dried papparedelle broken into pieces. Otherwise use any short pasta. This is a very light sauce and is perfect before the heavier veal.

1 lb (500 g) maltagliati or other short pasta
1/2 cup (125 mL) extra virgin olive oil
3 tbsp (45 mL) sliced garlic
4 cups (1 L) halved, seeded cherry tomatoes
1/4 cup (50 mL) slivered fresh basil
1/4 cup (50 mL) chopped chives
1/4 cup (50 mL) chopped Italian parsley
Salt and freshly ground pepper
1/2 cup (125 mL) grated Pecorino cheese

1. Place a large pot of salted water on high heat and bring to boil. Add pasta and cook 2 to 3 minutes or until just al dente. Drain.

2. Place a skillet on low heat and add oil. Add garlic and sauté for about 3 minutes, or until the garlic is softened but not brown. Add tomatoes and cook until tomatoes are softened, about 3 minutes longer. Stir in herbs and season with salt, pepper. Toss with pasta. Stir in Pecorino.

Serves 8 as a first course, 4 as a main course.