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Spaghetti with Cheese and Antipasto Salad by Amy Delano serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Quick and easy midweek supper with strong-tasting cheese

Ingredients:

14 oz

dried spaghetti

1 cup

freshly grated Pecorino or Parmesan cheese

1 tsp

coarsely ground black pepper

extra virgin olive oil, to taste

salt

Directions:

Cook the pasta in a large pan of salted boiling water until it is just tender; or according to the instructions on the packet.

As soon as the spaghetti is cooked, drain it, leaving it a little moister than usual, then tip the spaghetti straight into a large warmed serving bowl.

Add the freshly grated cheese, lots of black pepper, and salt to taste. Toss the pasta well to mix, then moisten with as much olive oil as you like. Serve the pasta immediately.

Categories:

Main Dishes
Pasta/Rice/Potatoes
Quick & Easy
Smart Budget Foods