1 pound linguine
1/4 cup butter, room temperature
1 1/4 cups very finely grated Pecorino Romano
1 1/2 teaspoons freshly ground black pepper
2 cups spinach
2 lbs roma tomtoes
Slice tomotoes in half and place cut side up on a baking sheet. Drizzle with olive oil. Salt and pepper generously. Place under broiler for 20 minutes or until tomotoes starts to brown.
Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the spinach and tomatoes and toss to combine. Season the pasta, to taste, with salt.