David Rocco’s Spaghetti con Pomodoro e Pecorino

Marathoner and food writer David Rocco knows about Italian food, and what it takes to fuel a big race. His unique and exciting pasta recipes offer great alternatives to the usual pre-race pasta routine. To increase the carbohydrate load of this dish, just add more pasta.

Ingredients
Serves four

450 g spaghetti
Salt to taste
4 tbps. extra virgin olive oil, plus extra for drizzling (59mL)
3 garlic cloves, peeled and crushed
25 cherry tomatoes, halved
Bunch of fresh basil leaves
Pecorino cheese, freshly grated, for sprinkling

Place spaghetti in salted boiling water. Stir to prevent from sticking together.

While the pasta is cooking, heat olive oil in a saucepan and gently sauté garlic until golden.

Add tomatoes and cook until they soften. Season with salt.

About two minutes before the spaghetti is at the al dente stage, drain, conserving approximately a cup and a half of pasta water.

Add the spaghetti and pasta water to the saucepan. The pasta water will help lengthen the sauce. Turn off heat.

Add torn basil leaves and cook together for approximately 30 seconds.

Generously sprinkle pecorino cheese and mix well. Drizzle with olive oil.

Transfer spaghetti to a serving bowl. Top with more pecorino cheese and serve immediately.