Spaghetti With Slow-Roasted Tomatoes and Cheese

Name: Spaghetti With Slow-Roasted Tomatoes and Cheese
Total time: 20 min
Yield: 4 main-course servings
Cuisine: italian
Ingredients: 1 pound spaghetti; Salt to taste; 48 roasted plum tomato halves, chopped, about 5 cups (see recipe); 2 tablespoons extra-virgin olive oil; 1/2 cup freshly grated Pecorino Romano cheese (about 1 1/2 ounces); 2 tablespoons chopped parsley

Recipe from Jody Adams

Adapted by Florence Fabricant

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 main-course servings

1pound spaghetti
Salt to taste
48roasted plum tomato halves, chopped, about 5 cups (see recipe)
2tablespoons extra-virgin olive oil
½cup freshly grated Pecorino Romano cheese (about 1½ ounces)
2tablespoons chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large pot of water to boil. Add spaghetti and a generous pinch of salt. Cook until spaghetti is al dente, about 8 minutes.
Step 2
Meanwhile, place tomatoes in very large, heavy skillet over moderate heat. Cook until they are heated through; then, stir in the olive oil.
Step 3
When spaghetti is done, drain it well, and add it to pan with tomatoes. Place over medium heat, and cook a few minutes, tossing the spaghetti and tomatoes together. Add cheese and parsley, toss again, and serve.