top down view on white plate with pasta

Mafaldine with Cherry Tomatoes and Pecorino Recipe

Mafaldine with Cherry Tomatoes and Pecorino Recipe - A simple pasta dish full to burst with fresh tomatoes and creamy Pecorino cheese.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 589kcal
Author Nora Rusev


  • 12 oz Mafaldine pasta 340g
  • 3 tablespoons olive oil 45ml
  • 2 shallots chopped
  • 1 clove garlic chopped
  • 2 pounds cherry tomatoes halved, 900g
  • 1 teaspoon sugar
  • Salt to taste
  • 1 tablespoon tomato paste 15g
  • 1/2 cup red wine 120ml
  • 1 tablespoon butter 15g
  • 3.5 oz Pecorino cheese half cubed and half shredded, 100g
  • Black pepper
  • Bunch of basil chopped


  • Cook pasta according to directions. Drain and set aside.
  • While the pasta is cooking, heat the olive oil in a large skillet over high heat. Add the shallots, garlic and cherry tomatoes and cook for 3-4 minutes. Add sugar and season with salt to taste.
  • Stir in the tomato paste and continue cooking for another minute. Pour the wine into the pan. Reduce the heat to medium and simmer for a few minutes before adding the butter.
  • Add the Pecorino cubes to the pan and gently heat through. Add the cooked pasta and grated cheese to the pan. Increase heat and continue cooking until everything is hot.
  • Top with black pepper and basil before serving.


    The cheese is quite salty so this dish doesn't require that much extra salt.


    Calories: 589kcal