Recipes  
Spaghetti with Pecorino and Fresh Tomatoes
Spaghetti with Pecorino and Fresh Tomatoes
Open in full-screen mode

Spaghetti with Pecorino and Fresh Tomatoes

Preparation
20 MIN
Cooking
15 MIN
Servings
4 to 6
Share

Ingredients

Preparation

  1. On a work surface, dice 1 of the tomatoes. Set aside in a bowl. Grate the remaining tomatoes into a large bowl. Compost any skin that does not get grated.
  2. In a small food processor, pulse the bread until the texture of fine breadcrumbs.
  3. In a skillet over medium-high heat, brown the garlic in half of the oil for a few seconds. Add the bread and cook for 5 minutes or until golden. Season with salt and pepper. Let cool.
  4. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Reserve ½ cup (125 ml) of the cooking water. Drain the pasta.
  5. Add the cheese, egg yolks, oregano and red pepper flakes to the bowl of grated tomatoes. Season with salt and pepper. Whisk in the hot pasta cooking water.
  6. Off the heat, return the pasta to the pot. Add the Pecorino sauce, diced tomato and remaining oil. Toss to coat the pasta in the sauce. Cook over low heat to thicken the sauce, if necessary.
  7. Serve the pasta in shallow bowls. Garnish with the garlic breadcrumbs, basil and Pecorino.

Comment

  1. delicious pasta ! this taste like childood Thank yuo Ricky :)

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.