Spaghetti with tomato & pecorino cheese


Serves 4

  • 350g spaghetti
  • 3 firm, ripe tomatoes
  • 60g of pecorino cheese, grated (use parmesan if you can't get pecorino)
  • 1 stick of celery
  • 8 tablespoons of extra virgin olive oil
  • 2 cloves of garlic
  • A few sprigs of basil
  • A few sprigs of parsley
  • salt to taste


  1. Wash the celery, parsley and basil and chop finely with the garlic.
  2. Remove the green core from the tomatoes and cut into small cubes.
  3. Place them in a large, deep dish and toss with the chopped celery, parsley, basil, garlic and oil.
  4. Cook the spaghetti according to the directions on the packet and drain, reserving two tablespoons of the cooking water
  5. Add the spaghetti and reserved water to the tomato mixture and toss until the vegetables are evenly spread.
  6. Sprinkle with the cheese and serve.


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Region of Puglia
La Scala