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.
Servings: 2
Calories: 788kcal
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. Sprinkle basil overtop.
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