Black Pepper & Parmesan Spaghetti with Garlic Roasted Tomatoes

Inspired by Cacio e Pepe (aka cheese and pepper), this delicious pasta dish is complemented with garlic roasted cherry tomatoes and fresh basil. An easy meal option that’s ready in 30 minutes!

Black Pepper & Parmesan Spaghetti with Garlic Roasted Tomatoes

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.

Did you know that not all parmesan cheese is vegetarian? If you are on a vegetarian diet, look for parmesan that is free of animal rennet. Instead, look at the parmesan ingredients for vegetable rennet or microbial enzymes instead.

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!

Bowls of cherry tomatoes, olive oil, and minced garlic with salt and pepper shakers.

Halved cherry tomatoes, minced garlic, olive oil, salt, and pepper. Complete ingredient amounts and full instructions in the recipe card down below.

Roasted cherry tomatoes with garlic on a baking sheet.

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 next to basil, parmesan, olive oil, butter, and black pepper.

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 and save one. cup of pasta water.

A skillet with melted butter, olive oil, black pepper, and red pepper flakes.

Heat a large skillet at medium-high heat, add butter, olive oil, black pepper, and red pepper flakes, until the butter is melted.

Black pepper and parmesan spaghetti with garlic roasted tomatoes tossed in a skillet.

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.

Black Pepper and Parmesan Spaghetti with Garlic Roasted Tomatoes on a white plate; spaghetti twirled around a fork.

Plate and top with the remaining basil, extra cheese (I added in a lot because… cheese), and salt and pepper to taste. Enjoy!

Check out these delicious pasta recipes!

Black Pepper and Parmesan Spaghetti with Garlic Roasted Tomatoes and basil on a white plate.

I hope you try this recipe! If you do, please leave me a rating and comment down below or tag me on any of my social media. I’m @yay_for_food on Instagram. I’ll love a picture!

Black Pepper & Parmesan Spaghetti with Garlic Roasted Tomatoes

Black Pepper & Parmesan Spaghetti with Garlic Roasted Tomatoes

Yield: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Inspired by Cacio e Pepe (aka cheese and pepper), this delicious pasta dish is complemented with garlic roasted cherry tomatoes and fresh basil. An easy meal option that’s ready in 30 minutes!

Ingredients

For the roasted tomatoes:

  • 1 cup (5 oz) cherry tomatoes, halved
  • 2 garlic cloves, minced
  • 1 tbsp extra virgin olive oil
  • Salt and pepper

For the pasta:

  • 4 oz. whole wheat spaghetti (or regular)
  • ½ cup parmesan cheese, finely grated, plus more for topping
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • ½ tsp black pepper, coarsely ground
  • ¼ tsp red pepper flakes (optional)
  • 2 tbsp fresh basil, chopped

Instructions

  1. For the roasted tomatoes: Preheat the oven to 400 F. Place the ingredients for the roasted tomatoes on a baking sheet and mix together. Roast for 15-18 minutes, until the tomatoes are softened and wilted in appearance.
  2. For the pasta: Meanwhile, boil salted water and cook pasta according to package directions, minus 1 minute to keep the pasta al dente. Drain the pasta, reserving 1 cup of pasta water.
  3. In a large skillet at medium-high heat, add the olive oil, butter, black pepper, and red pepper flakes (if you want), swirling the pan, until the butter is melted.
  4. Reduce the temperature to low heat and stir in a ¼ cup of pasta water before adding in the pasta and parmesan cheese. Using tongs, toss and stir the pasta until the cheese is melted and the pasta is well coated. Add a tablespoon of pasta water at a time to get to your desired saucy consistency.
  5. Gently toss in the roasted tomatoes and half of the chopped basil. Plate and sprinkle the remaining basil and additional parmesan cheese on top. Salt and pepper to taste. Serve immediately.

Notes

  • Adapted from Bon Appetit's Cacio e Pepe recipe.
  • To keep this recipe vegetarian, make sure that the parmesan you choose is made without animal rennet; look at the cheeses' ingredient list for vegetable rennet or microbial enzymes.

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Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 489 Total Fat: 40g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 52mg Sodium: 607mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 3g Sugar: 2g Sugar Alcohols: 0g Protein: 12g
Nutritional values are estimated based on the ingredients used by the author; your ingredients may differ. These values are calculated using Nutritionix.


22 thoughts on “Black Pepper & Parmesan Spaghetti with Garlic Roasted Tomatoes”

  • This is such a simple, beautiful dish. Great idea to roast the tomatoes first because I’m sure that brings out a nice robust and caramelized flavor. I can’t wait to try this and I’ll probably just roast whatever vegetables I have laying around and throw them in, too!

  • This looks delicious, Marie! I love using cherry tomatoes in pasta. They have such a nice, clean flavor. I’ll have to try this!

  • Under cook the pasta a bit and finish cooking it in the sauce. I can’t believe how often people look at me sideways when I say that. You clearly have it going on! Looks absolutely delicious.

  • This looks like something I’d make just for myself when the house is empty and I’m tired of leftovers! I’m like you when it comes to pasta, I can never get enough! I love the roasted tomatoes and Parmesan, awesome flavors! Thank you so much for sharing this awesomely quick meal!

  • Mmmm cheesy, peppery pasta. I love pasta, wait – I love noodles! I love carbs in general haha and this looks amazing. Quick to cook, in my belly in 5 minutes haha! 🙂 This looks fantastic Marie, thanks for these awesome flavourful and quick recipes for my busy days!! 😀

  • This is one of our go-to meals! I love it so much. It’s never turned out bad and we’ve made some errors that’s for sure! We are making this again tonight and I can’t wait. I have some tortellini to use up and think I may substitute that for the spaghetti tonight. So excited!!

    • Thank you so much Heather! This makes me so happy! I’m sure that it would be amazing with tortellini too.

      • Thank you for posting!! Since I found this recipe in July we’ve made it at least a dozen times. Just love it. It’s on our weekly meal plan at least once every 2 weeks!!

  • This dish was amazing! Made it exactly as written except for doubling it and everyone loved it! Served it up with garlic bread and it was a great addition!

    • Wonderful! Serving it with garlic bread sounds perfect. Thank you for taking the time to leave a review. I really appreciate it!

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