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People from Rieti call marjoram as "persa" and use it to season many dishes to which it gives a nice as well as peculiar taste. Fry lightly a bit of lard, some olive oil, garlic and a handful of marjoram leaves in a tall saucepan. Add the tomatoes and condense the sauce Then pour out as much water as you need for your soup. Let it boil under a low heat for half an hour. Pour out the tagliolini (made with eggs) thinly cut, much like capellini. Sprinkle with grated pecorino cheese before serving.
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