Spaghetti With Tomatoes And Pecorino Romano Cheese Recipes

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SPAGHETTI WITH TOMATOES AND PECORINO ROMANO CHEESE



Spaghetti With Tomatoes and Pecorino Romano Cheese image

Make and share this Spaghetti With Tomatoes and Pecorino Romano Cheese recipe from Food.com.

Provided by CookingONTheSide

Categories     Spaghetti

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 (13 1/4 ounce) package whole grain thin spaghetti
1 large red onion, thinly sliced
2 1/2 teaspoons thyme
1/3 cup extra virgin olive oil, divided
3 cups cherry tomatoes
3/4 cup water
salt, to taste
pepper, to taste
1/2 cup pecorino romano cheese, grated

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, saute onion and thyme in half of the olive oil over low heat for 12 minutes.
  • Add cherry tomatoes and water and simmer for 8 minutes.
  • Season the sauce with salt and pepper.
  • Drain pasta and toss with the sauce.
  • Add cheese and remaining olive oil and toss again.

Nutrition Facts : Calories 366.1, Fat 13.6, SaturatedFat 1.9, Sodium 10.4, Carbohydrate 48, Fiber 1.3, Sugar 3, Protein 13.4

SPAGHETTI WITH PECORINO AND BLACK PEPPER



Spaghetti with Pecorino and Black Pepper image

Grated Pecorino Romano's intense, peppery flavor emboldens this simple spaghetti dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 15m

Number Of Ingredients 4

Coarse salt
12 ounces spaghetti
1 1/2 cups finely shredded Pecorino Romano cheese (4 ounces)
1 teaspoon freshly ground black pepper

Steps:

  • In a large pot of boiling salted water, cook spaghetti until al dente. Reserve 1 cup pasta water. Drain pasta; return to pot.
  • To pasta in pot, add 1 cup reserved pasta water. Gradually add 1 cup Pecorino, tossing constantly with tongs until cheese is melted; add pepper. Toss to coat pasta lightly; if desired, gradually add a little more pasta water to thin. Sprinkle with remaining 1/2 cup cheese, and serve immediately.

Nutrition Facts : Calories 427 g, Fat 9 g, Fiber 2 g, Protein 20 g

SPAGHETTI WITH PECORINO ROMANO AND BLACK PEPPER



Spaghetti with Pecorino Romano and Black Pepper image

Categories     Pasta     Vegetarian     Quick & Easy     Parmesan     Gourmet

Yield Makes 4 first-course servings

Number Of Ingredients 3

2 teaspoons black peppercorns
1/2 lb spaghetti
2 1/2 oz very finely grated Pecorino Romano (3/4 cup plus 2 tablespoons) or Parmigiano-Reggiano plus additional for serving

Steps:

  • Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
  • Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
  • Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before spaghetti is finished cooking, drain bowl but do not dry.
  • Reserve 1/2 cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Sprinkle 3/4 cup cheese and 3 tablespoons cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water.
  • Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total). Serve immediately with additional cheese on the side.

FRESH TOMATO, SAUSAGE, AND PECORINO PASTA



Fresh Tomato, Sausage, and Pecorino Pasta image

This is from Cooking Light's best of 2010. This was wonderful!!! I altered this recipe to my family's tastes. This is a drier dish the way I make it. If you want it saucier, decrease the pasta or increase the tomatoes. This is great with/without crushed red peppers!! FYI...ROMANO IS KEY IN THIS RECIPE!!!

Provided by RedVinoGirl

Categories     < 30 Mins

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

1 lb whole wheat penne
1 lb Italian chicken sausage (spicy or hot!)
2 teaspoons extra virgin olive oil
1 cup onion, vertically sliced
4 garlic cloves, minced
2 lbs tomatoes, chopped
6 tablespoons pecorino romano cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh basil (torn)
crushed red pepper flakes

Steps:

  • Cook pasta according to direction, omitting fat and salt. Drain.
  • Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan and add sausage and onions (and crushed red peppers, if using). Cook for 4 minutes, stirring to crumble sausage. Add garlic, cook 2 minutes. Stir in tomatoes; cook 2 minutes.
  • Remove from heat; stir in pasta, 2 tablespoons cheese, salt and pepper. Sprinkle with remaining cheese and basil.

Nutrition Facts : Calories 479.8, Fat 4.4, SaturatedFat 0.7, Sodium 167.7, Carbohydrate 99.7, Fiber 12.9, Sugar 7.7, Protein 19.3

PASTA WITH SPICY TOMATO SAUCE



Pasta with Spicy Tomato Sauce image

The sauce for this pantry pasta is a vegetarian take on arrabbiata and amatriciana sauces, two spicy tomato sauces from Southern Italy that include pancetta or guanciale. The authentic versions would call for grated Pecorino Romano cheese, but I've already broken with tradition here, so use either Pecorino of Parmesan.

Provided by Martha Rose Shulman

Time 40m

Yield Serves 6

Number Of Ingredients 8

1 (28-ounce) can chopped tomatoes in juice
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 small dried red chili pepper, crumbled, or 1/4 teaspon red pepper flakes
Salt to taste
1 teaspoon dried oregano or 2 teaspoons slivered fresh basil
1 pound penne, bucatini, pericatelli, or spaghetti
1/2 cup freshly grated Pecorino Romano or Parmesan

Steps:

  • Begin heating a large pot of water for the pasta.
  • Pulse the chopped tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill with their juice before you begin. Heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic and crumbled chili (or flakes). Cook, stirring, for 30 seconds to a minute, until the garlic is translucent and begins to smell fragrant, and add the tomatoes and their juice, salt, and oregano if using. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 25 minutes. Taste and adjust seasonings. Keep warm while you cook the pasta.
  • When the pasta water comes to a boil, add a tablespoon of salt and the pasta. Cook the pasta al dente, following the timing instructions on the package but checking a minute or two before the time on the package. When the pasta is done, transfer to the pan with the sauce, add the basil if using, and toss together over medium heat until it is well coated with the sauce. Add half the cheese, toss together and serve, passing the remaining cheese at the table.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 4 grams, Carbohydrate 62 grams, Fat 7 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 517 milligrams, Sugar 6 grams

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