Spaghetti With Tomatoes and Pecorino Romano Cheese: A Simple Italian Classic

My grandmother, Nonna Emilia, always said the best Italian food comes from simple ingredients, treated with respect and love. I remember summers in her tiny kitchen, the air thick with the scent of ripe tomatoes simmering on the stove. This Spaghetti with Tomatoes and Pecorino Romano is a dish that perfectly embodies that philosophy – humble, yet bursting with flavor. It’s a taste of her kitchen, a taste of home, and a dish I make whenever I crave comfort and a reminder of simpler times.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 6
• Dietary Type: Vegetarian

Ingredients

• 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

Equipment Needed

• Large pot for boiling pasta
• Large skillet or sauté pan
• Colander
• Tongs or pasta fork

Instructions

1. Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the whole grain thin spaghetti and cook according to package directions until al dente. Remember that “al dente” means “to the tooth” in Italian – the pasta should be firm with a slight resistance when bitten. Don’t overcook it, as it will continue to cook slightly when tossed with the sauce.

2. While the pasta is cooking, prepare the sauce. In a large skillet or sauté pan, heat half of the extra virgin olive oil (about 2 tablespoons) over low heat. Add the thinly sliced red onion and thyme. Sauté the onion and thyme over low heat for about 12 minutes, stirring occasionally. The goal is to soften the onion and infuse the oil with the fragrant aroma of thyme without browning the onion too much. A gentle, slow sauté brings out the onion’s natural sweetness.

3. After 12 minutes, add the cherry tomatoes and water to the skillet. Increase the heat slightly to medium-low, and let the mixture simmer for 8 minutes. As the tomatoes simmer, they will soften and begin to burst, releasing their juices and creating a light, flavorful sauce. You can gently crush some of the tomatoes with the back of a spoon to help them break down further.

4. Season the sauce with salt and pepper to taste. Remember to taste as you go – the amount of salt needed will depend on the sweetness of the tomatoes and your personal preference.

5. Once the pasta is cooked al dente, drain it thoroughly in a colander, reserving about 1/2 cup of the pasta water. Don’t rinse the pasta; the starch on the surface helps the sauce cling to it.

6. Add the drained pasta directly to the skillet with the tomato sauce. Toss well to coat the pasta evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water to loosen it up and create a creamy emulsion.

7. Remove the skillet from the heat. Add the grated pecorino romano cheese and the remaining extra virgin olive oil to the pasta. Toss again to combine, ensuring the cheese is evenly distributed and melts slightly from the residual heat.

8. Serve immediately, garnished with extra grated pecorino romano cheese and a drizzle of extra virgin olive oil, if desired.

Expert Tips & Tricks

• Use high-quality ingredients: The simplicity of this dish highlights the quality of the ingredients. Opt for ripe, flavorful cherry tomatoes, good extra virgin olive oil, and authentic pecorino romano cheese.
• Don’t overcook the pasta: Al dente pasta is crucial for the best texture.
• Reserve pasta water: The starchy water adds body and creaminess to the sauce.
• Grate the pecorino fresh: Freshly grated cheese has a superior flavor and texture compared to pre-grated cheese.
• Add a touch of heat: For a little kick, add a pinch of red pepper flakes to the sauce while it simmers.
• Make it ahead: The tomato sauce can be made a day or two in advance and stored in the refrigerator. Simply reheat it before tossing with the cooked pasta.

Serving & Storage Suggestions

Serve the Spaghetti with Tomatoes and Pecorino Romano immediately for the best flavor and texture. Garnish with extra grated pecorino romano cheese and a drizzle of extra virgin olive oil for an elegant presentation. A sprinkle of fresh basil leaves can also add a pop of color and flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of water or olive oil if needed to prevent it from drying out. Microwaving is also an option, but it may affect the texture of the pasta.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	366 kcal	N/A
Total Fat	13.6g	20%
Saturated Fat	1.9g	9%
Cholesterol	0mg	0%
Sodium	10.4mg	0%
Total Carbohydrate	48g	16%
Dietary Fiber	1.3g	5%
Sugars	3g	N/A
Protein	13.4g	26%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free spaghetti.
• Vegan: Omit the pecorino romano cheese or substitute with a vegan parmesan cheese alternative.
• Different Cheese: Try using Parmesan cheese instead of Pecorino Romano, although the flavor will be slightly different.
• Add Vegetables: Incorporate other vegetables like zucchini, bell peppers, or mushrooms into the sauce for added nutrients and flavor. Sauté them along with the onions.
• Fresh Herbs: Experiment with different fresh herbs like basil, oregano, or parsley instead of or in addition to thyme. Add them towards the end of the cooking process to preserve their flavor.
• Spice it up: Add a pinch of red pepper flakes to the tomato sauce to increase the spice level.

FAQs (Frequently Asked Questions)

Q: Can I use canned tomatoes instead of fresh cherry tomatoes?
A: While fresh cherry tomatoes are ideal, you can use canned diced tomatoes as a substitute. Use about 1 1/2 cups of canned diced tomatoes and drain off any excess liquid before adding them to the sauce.

Q: How can I prevent the pasta from sticking together?
A: Ensure you use plenty of salted water when cooking the pasta, and don’t overcook it. Toss the drained pasta with the sauce immediately to prevent it from sticking. Adding a little olive oil to the cooked pasta can also help.

Q: Can I add protein to this dish?
A: Absolutely! Grilled chicken, shrimp, or chickpeas would be excellent additions to this pasta dish. Add them to the sauce towards the end of the cooking process.

Q: What is Pecorino Romano cheese?
A: Pecorino Romano is a hard, salty Italian cheese made from sheep’s milk. It has a sharper, more assertive flavor than Parmesan cheese.

Q: Can I freeze this pasta dish?
A: While you can freeze this pasta dish, the texture of the pasta may change slightly upon thawing. If you plan to freeze it, slightly undercook the pasta initially. Freeze in an airtight container for up to 2 months.

Final Thoughts

This Spaghetti with Tomatoes and Pecorino Romano is more than just a recipe; it’s a taste of Italian simplicity and a celebration of fresh, flavorful ingredients. It’s a dish that’s perfect for a quick weeknight meal or a relaxed weekend lunch. I encourage you to try this recipe and experience the magic of authentic Italian cooking. Don’t be afraid to experiment with variations and make it your own. And most importantly, share it with loved ones and enjoy the simple pleasure of good food and good company. Buon appetito!