Aromatic Tagliatelle with Parmigiano-Reggiano Cheese

Stir the butter until creamy and add the finely chopped aromatic herbs. Wrap the cream butter in clingfilm and place in refrigerator. Peel the tomatoes, remove seeds and cut into pieces.
Put some olive oil in a frying pan and sauté the tomatoes, add the olives, the capers, salt and pepper to taste. Separately, cook the tagliatelle al dente, drain and stir into the already prepared tomato sauce and cook for a few minutes. Remove from flame, add the herb butter and sprinkle with grated Parmigiano-Reggiano cheese.