Spaghetti With Slow-Roasted Tomatoes and Cheese
Published January 26, 1993
- Total Time
- 20 minutes
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Ingredients
1 pound spaghetti
Salt to taste
48 roasted plum tomato halves, chopped, about 5 cups (see recipe)
2 tablespoons extra-virgin olive oil
½ cup freshly grated Pecorino Romano cheese (about 1 ½ ounces)
2 tablespoons chopped parsley
Nutritional analysis per serving
114 grams carbs; 11 milligrams cholesterol; 656 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 13 grams fiber; 2039 milligrams sodium; 25 grams protein; 23 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes