Spaghetti with Pecorino Romano, Pepper and Tomatoes

Believe it or not it has actually been quite nice here in Seattle for the last few days. The sun has been shining, the sky blue and the temperatures have been in the low 70s, darn near perfect in my opinion. When the weather gets like this I remember that summer is upon us and I start searching for recipes that are simple and light. This pasta recipe is just that.  Multi-grain spaghetti is cooked to al dente and tossed with coarsely cracked black pepper, cherry tomatoes and freshly grated Pecorino Romano cheese.

Despite the rising popularity of using multi-grain or whole wheat pasta over the last few years, I am just now realizing how delicious it is and wondering why I never started using it before. It has a heartier and more rustic taste then regular pasta and paired nicely with the ingredients in this recipe. If you are not a fan of multi-grain pasta feel free to substitute regular spaghetti instead.

Spaghetti with Pecorino Romano, Pepper and Tomatoes Recipe

Serves 4 Prep Time: Cook Time:


  • 1 (14.5 ounce) package multi-grain pasta
  • 1 tablespoon olive oil
  • 1 teaspoon coarsely ground black pepper
  • 3 cups halved cherry tomatoes
  • 1/2 cup finely grated pecorino romano cheese, plus more for garnish
  • kosher salt



Bring 4 quarts of water to a boil. Cook according to package directions. Strain pasta but reserve 1/2 cup of the water.


Heat olive oil in a large skillet over medium heat, add pepper. Cook 1 minute. Add tomatoes cook 30 seconds.


Pour reserved pasta water into the skillet. Return pasta to the skillet, sprinkle with 1/2 cup pecorino romano cheese. Toss continually until cheese melts. Add kosher salt if desired. Cook 3 minutes, the water should absorb. Sprinkle with a little more cheese and serve.


Sitting on our patio with a glass of wine, this pasta in front of me and my husband next to me was the perfect end to a beautiful day. Enjoy!

Leave a Comment

  • Reply
    June 2, 2009 at 3:28 pm

    I am wondering if you can find Al Dente Whole Wheat Fettuccine? If so, try it. It cooks in just 3 minutes and has an amazing fresh, handmade texture. Even people who don’t usually like WW pasta, like Al Dente. Our blog is

    • Reply
      June 2, 2009 at 3:39 pm

      Thanks for the tip monique! I’ll have to keep my eye out for that.

  • Reply
    June 2, 2009 at 7:26 am

    Thanks finsmom! Coming from someone who’s blog I also enjoy, I am glad to hear that you like mine too! :)

  • Reply
    June 1, 2009 at 5:33 am

    Another great recipe and beautiful photo! Things like this are why you are one of my all time favourite blogs!

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