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Spaghetti With Tomato Sauce & Pecorino Romano
Chef’s Note: Since this very simple dish relies heavily on its ingredients, look for good
pecorino romano and canned San Marzano tomatoes from Italy—they are extra-flavorful—at
your local Italian market.
One 28-ounce can chopped tomatoes
1 medium onion, halved
2 cloves garlic
4 to 6 tablespoons extra-virgin olive oil
Salt and pepper
1 pound spaghetti
1 cup fresh pecorino romano
Chopped fresh parsley
Step 1: Put the tomatoes into a heavy medium pot, rinse out the container with 2 cups water,
and add it to the pot. Add the onions, garlic, olive oil, and salt and pepper to taste.
Gently simmer over medium-low heat for about 1 hour.
Adjust the seasonings. Add a little more olive oil to round out the flavor, if you like.
Discard the onions and garlic.
Step 2: Cook the pasta in a large pot of salted boiling water until just cooked, 10-12 minutes.
Drain, reserving 1 cup of the cooking water. Toss the pasta with the tomato sauce until
Add the reserved cooking water to loosen the sauce if it is too thick. Divide between
4 plates and top with a big soupspoonful of pecorino romano and some chopped parsley.