Spaghetti With Slow-Roasted Tomatoes and Cheese

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 1/2 ounces)
• 2 tablespoons chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    555 calories; 11 grams fat; 3 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 92 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 19 grams protein; 11 milligrams cholesterol; 169 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 main-course servings

Preparation

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.
2. Meanwhile, place tomatoes in very large, heavy skillet over moderate heat. Cook until they are heated through; then, stir in the olive oil.
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.