Spaghetti with Tomatoes and Pecorino Romano Cheese
Elevate your weeknight pasta game with this simple yet flavorful recipe for Spaghetti with Tomatoes and Pecorino Romano Cheese. Bursting with Mediterranean charm, this dish features perfectly al dente spaghetti tossed in a light, garlicky cherry tomato sauce infused with the subtle warmth of red pepper flakes. The salty, nutty Pecorino Romano cheese melts seamlessly into the sauce, creating an irresistible creamy texture. Fresh basil leaves add a fragrant touch, while a splash of reserved pasta water ensures the sauce clings beautifully to every strand. Ready in just 30 minutes, this comforting, restaurant-quality meal is perfect for busy evenings or casual dinner parties. Ideal for lovers of easy Italian recipes, this dish is a celebration of fresh, simple ingredients coming together to create pure magic.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 500 grams cherry tomatoes
- 4 cloves garlic
- 4 tablespoons extra-virgin olive oil
- 0.5 teaspoons red pepper flakes
- 100 grams Pecorino Romano cheese
- 10 grams fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup pasta cooking water
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the spaghetti.
While the pasta cooks, slice the cherry tomatoes in half and thinly slice the garlic cloves.
Heat the extra-virgin olive oil in a large skillet over medium heat. When the oil is hot, add the garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Add the red pepper flakes to the skillet and stir for 10-15 seconds to release their flavor.
Add the halved cherry tomatoes to the skillet. Stir to combine and season with salt and black pepper. Cook for 7-8 minutes, stirring occasionally, until the tomatoes soften and release their juices to form a light sauce.
Grate the Pecorino Romano cheese using the fine side of a box grater and set it aside.
Once the spaghetti is cooked and drained, add it to the skillet with the tomato mixture. Toss to combine, ensuring the pasta is coated in the sauce.
Add the reserved pasta cooking water, a little at a time, to loosen the sauce as needed and help it cling to the spaghetti.
Remove the skillet from the heat and stir in most of the grated Pecorino Romano cheese, reserving a small amount for garnish. Toss until the cheese melts into the sauce.
Tear the fresh basil leaves into smaller pieces and stir them through the pasta just before serving.
Plate the spaghetti and garnish with the remaining grated Pecorino Romano cheese and additional basil leaves if desired. Serve immediately.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.3 g | 117% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 4009 mg | 174% | |
| Total Carbohydrate | 153.2 g | 56% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 17.0 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1221 mg | 94% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1500 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
