INGREDIENTS
3
generous handfuls 1 cup flat-leaf parsley
1/2 cup
Basil, loosely packed
1
large clove Garlic
1
small handful Mint, leaves
2 pints
Multicolored baby tomatoes or cherry tomatoes
1/2
Red onion, medium
1 lb
Spaghetti
1
Salt and coarse black pepper
6 tbsp
Olive oil, extra-virgin
2 cups
Pecorino-romano cheese, grated