spaghetti with sun-dried tomatoes and pecorino romano

East. Fast. Delicious. Perfect for weeknight meals. Spaghetti with sun-dried tomatoes and pecorino romano can be ready in less than 30 minutes. Or serve a smaller portion to start at a dinner party. Like they do in Italy. Primi and secondi. It’s a nice way to eat.

This is a riff on aglio e olio – the Neapolitan classic pasta with garlic and olive oil. It’s lighter on the garlic, adds a bright note with the sun-dried tomatoes and swaps out the cheese for pecorino romano. Basil replaces parsley to complement the tomatoes. But it’s just as simple. Just as pure. Just as good.

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spaghetti with sun-dried tomatoes and pecorino romano

Spaghetti with sun-dried tomatoes and pecorino romano is a quick but delicious vegetarian pasta dish that comes together in 20 minutes.

Course Main

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 788kcal

Author romain | glebekitchen

Ingredients

• 1 clove garlic very thinly sliced
• 1/4 cup good quality olive oil
• 6-8 sun-dried tomatoes in olive oil sliced lengthwise
• 1/2 cup grated pecorino romano plus a bit more to sprinkle
• 3-4 leaves fresh basil - julienned or torn into small pieces by hand
• crushed red chilies and fresh ground black pepper to taste
• 8 oz spaghetti - cooked in well salted water

Instructions

• Put a pot of well salted water on to boil. Well salted means it tastes like the sea. Don't be scared. The salt goes down the drain.
• Cook the pasta according to the directions, but under cook by about 30 seconds. While the pasta cooks you can start the rest of the dish. Reserve about 1/2 cup of the pasta water.
• Place the olive oil and garlic in a cold skillet over low heat. Cook gently for about 5 minutes. You want to infuse the oil with garlic. You don't want it to burn. If it does, start again.
• Toss in the sun-dried tomatoes and stir to spread the tomatoes over the full surface of the pan.
• Add the cooked pasta to the skillet along with a good pinch of chili flakes and toss to combine. Add the pasta water and increase the heat. Cook until the water is gone - about one minute.
• Stir in the pecorino romano.
• Serve, topped with a bit more pecorino romano, black pepper and more crushed chilies if you like a little extra zing.

Nutrition

Serving: 2servings | Calories: 788kcal | Carbohydrates: 88g | Protein: 24g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 22mg | Sodium: 413mg | Potassium: 424mg | Fiber: 4g | Sugar: 3g | Vitamin A: 370IU | Vitamin C: 9.7mg | Calcium: 301mg | Iron: 2.1mg