First of all, to prepare the tagliatelle with scented oil, carefully wash the aromatic herbs and carefully remove all the leaves, then dry them.

Put the leaves in a blender with 4 tablespoons of extra virgin olive oil, a pinch of salt, pepper and blend everything for a few seconds.

Then pour the sauce into a bowl, cover it with the remaining part of the oil and let it rest in the fridge for about 12 hours. Let’s remove it from the fridge an hour before cooking the tagliatelle.

We then boil the tagliatelle in abundant boiling water, previously salted, and drain them al dente. Then pour them into a hot tureen and sprinkle them immediately with two tablespoons of parmesan before mixing everything well; add the herb sauce with the hot broth and season our delicious tagliatelle with scented oil.