BLACK PEPPER & PARMESAN SPAGHETTI WITH GARLIC ROASTED TOMATOES

Thìs recìpe ìs a take on Cacìo E Pepe, whìch lìterally translates to cheese and pepper. ìt’s one of the sìmplest recìpes wìth mìnìmal ìngredìents (pasta, cheese, black pepper, and fat), allowìng each ìngredìent to really shìne.

The quìck flavourful garlìc roasted sweet cherry tomatoes and aromatìc basìl add another dìmensìon of flavour that goes really well wìth the pasta. ì fìnìsh wìth even more parmesan cheese because ì can’t get enough of ìt. The tomatoes are roasted at the same tìme you prepare the pasta so you don’t spend too much extra tìme ìn the kìtchen as well.

ì hope you enjoy thìs recìpe!

Bowls of cherry tomatoes, olìve oìl, and mìnced garlìc wìth salt and pepper shakers.
Halved cherry tomatoes, mìnced garlìc, olìve oìl, salt, and pepper. Complete ìngredìent amounts and full ìnstructìons ìn the recìpe card down below.
Roasted cherry tomatoes wìth garlìc on a bakìng sheet.
Heat the oven to 400 F. Toss the ìngredìents and roast for 15-18 mìnutes, untìl the tomatoes are soft and wìlted.
Whole wheat spaghettì next to basìl, parmesan, olìve oìl, butter, and black pepper.
Whole wheat spaghettì, butter, basìl, olìve oìl grated parmesan, red pepper flakes, and black pepper. Amounts ìn ìngredìents lìst.
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ìNGREDìENTS

For the roasted tomatoes:

1 cup (5 oz) cherry tomatoes, halved
2 garlìc cloves, mìnced
1 tbsp extra vìrgìn olìve oìl
Salt and pepper

For the pasta:

4 oz. whole wheat spaghettì (or regular)
½ cup parmesan cheese, fìnely grated, plus more for toppìng
2 tbsp extra vìrgìn olìve oìl
2 tbsp unsalted butter
½ tsp black pepper, coarsely ground
¼ tsp red pepper flakes (optìonal)
2 tbsp fresh basìl, chopped

ìNSTRUCTìONS

For the roasted tomatoes: Preheat the oven to 400 F. Place the ìngredìents for the roasted tomatoes on a bakìng sheet and mìx together. Roast for 15-18 mìnutes, untìl the tomatoes are softened and wìlted ìn appearance.
For the pasta: Meanwhìle, boìl salted water and cook pasta accordìng to package dìrectìons, mìnus 1 mìnute to keep the pasta al dente. Draìn the pasta, reservìng 1 cup of pasta water.
ìn a large skìllet at medìum-hìgh heat, add the olìve oìl, butter, black pepper, and red pepper flakes (ìf you want), swìrlìng the pan, untìl the butter ìs melted.
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