SPAGHETTI WITH SLOW-ROASTED TOMATOES AND CHEESE

Spaghetti With Slow-Roasted Tomatoes and Cheese image

Provided by Florence Fabricant

Categories lunch, weekday, pastas, main course

Time 20m

Yield 4 main-course servings

Number Of Ingredients 6

Ingredients

1 pound spaghetti
Salt to taste
48 roasted plum tomato halves, chopped, about 5 cups (see recipe)
2 tablespoons extra-virgin olive oil
1/2 cup freshly grated Pecorino Romano cheese (about 1 1/2 ounces)
2 tablespoons chopped parsley

Steps:

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.

Nutrition Facts : @context http, Calories 656, UnsaturatedFat 8 grams, Carbohydrate 114 grams, Fat 13 grams, Fiber 13 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 2039 milligrams, Sugar 23 grams