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Plate of spaghetti with pecorino and tomatoes.
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Spaghetti with Pecorino Romano, Pepper and Tomatoes

Multi-grain spaghetti is cooked to al dente and tossed with coarsely cracked black pepper, cherry tomatoes and freshly grated Pecorino Romano cheese.
Course Main Dishes
Cuisine Mediterranean
Keyword black pepper, cheese, cherry tomatoes, Food, multi-grain pasta, pasta, pecorino romano cheese, Recipe, romano cheese, spaghetti salt, tomato, wheat pasta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings

Ingredients

Ingredients:

  • 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

Instructions

  • 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.

Notes

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!