I crave pasta weekly. It’s such a go-to meal that I wonder why I don’t have even more pasta recipes on this site. I need to start posting more pasta recipes! Cheers for pasta and it’s delicious and carbalious ways! Not so good for my waistline, but everything in moderation, I say.
This recipe is a take on Cacio E Pepe, which literally translates to cheese and pepper. It’s one of the simplest recipes with minimal ingredients (pasta, cheese, black pepper, and fat), allowing each ingredient to really shine.
The quick flavourful garlic roasted sweet cherry tomatoes and aromatic basil add another dimension of flavour that goes really well with the pasta. I finish with even more parmesan cheese because I can’t get enough of it. The tomatoes are roasted at the same time you prepare the pasta so you don’t spend too much extra time in the kitchen as well.
I hope you enjoy this recipe!
Halved cherry tomatoes, minced garlic, olive oil, salt, and pepper. Amounts in ingredients list.
Heat the oven to 400 F. Toss the ingredients and roast for 15-18 minutes, until the tomatoes are soft and wilted.
Whole wheat spaghetti, butter, basil, olive oil grated parmesan, red pepper flakes, and black pepper. Amounts in Ingredients list.
Boil the pasta in salted water, until just before al dente. Drain save 1 cup of pasta water.
Heat a large skillet at medium-high heat, add butter, olive oil, black pepper, and red pepper flakes, until the butter is melted.
Reduce the stove temperature to low, stir in 1/4 cup pasta water and then add the pasta and cheese. Stir and toss the pasta to coat, adding a tablespoon of pasta water at a time until you get your desired sauce consistency.
Gently add in the roasted tomatoes and half the basil. Plate and top with the remaining basil, extra cheese (I added in a lot because... cheese), and salt and pepper to taste.