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
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Nutritional Information
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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. -
4 main-course servings
Preparation
- 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.
- Meanwhile, place tomatoes in very large, heavy skillet over moderate heat. Cook until they are heated through; then, stir in the olive oil.
- 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.
Dining and Cooking