Spaghetti With Slow-Roasted Tomatoes and Cheese

• 1 pound spaghetti
• Salt to taste
• 48 roasted plum tomato halves, chopped, about 5 cups (see recipe)
• 2 tablespoons extra-virgin olive oil
• 1/2 cup freshly grated Pecorino Romano cheese (about 1 1/2 ounces)
• 2 tablespoons chopped parsley

1. Bring a large pot of water to boil.
2. Add spaghetti and a generous pinch of salt.
3. Cook until spaghetti is al dente, about 8 minutes.
4. Meanwhile, place tomatoes in very large, heavy skillet over moderate heat.
5. Cook until they are heated through; then, stir in the olive oil.
6. When spaghetti is done, drain it well, and add it to pan with tomatoes.
7. Place over medium heat, and cook a few minutes, tossing the spaghetti and tomatoes together.
8. Add cheese and parsley, toss again, and serve.

spaghetti, salt, tomato halves, extravirgin olive oil, freshly grated pecorino romano cheese, parsley

Taken from cooking.nytimes.com/recipes/8970 (may not work)