Black Pepper & Parmesan Spaghetti with Garlic Roasted Cherry Tomatoes Recipe
This Black Pepper & Parmesan Spaghetti with Garlic Roasted Tomatoes is a simple yet flavorful pasta dish inspired by the classic Italian Cacio e Pepe. It features al dente whole wheat spaghetti tossed with parmesan cheese, freshly ground black pepper, and a rich buttery sauce, complemented by sweet garlic-roasted cherry tomatoes and fresh basil. Ready in 30 minutes, it's a perfect easy weeknight dinner that boasts a delicious balance of savory, spicy, and fresh flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
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, to taste
For the Pasta:
- 4 oz whole wheat spaghetti (or regular spaghetti)
- 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
- Prepare and Roast the Tomatoes: Preheat your oven to 400°F (200°C). On a baking sheet, combine the halved cherry tomatoes, minced garlic, olive oil, salt, and pepper. Toss everything together so the tomatoes are evenly coated. Roast in the oven for 15-18 minutes until the tomatoes are softened and slightly wilted.
- Cook the Pasta: While the tomatoes roast, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions, reducing the time by 1 minute to keep the pasta al dente. Once done, drain the pasta reserving 1 cup of the cooking water.
- Make the Pepper-Parmesan Sauce: In a large skillet over medium-high heat, add the olive oil, unsalted butter, coarsely ground black pepper, and red pepper flakes if using. Swirl the pan gently as the butter melts and the flavors combine. Lower the heat to low and stir in ¼ cup of the reserved pasta water.
- Combine Pasta and Sauce: Add the drained pasta to the skillet, followed by the grated parmesan cheese. Using tongs, toss and stir the pasta continuously until the cheese is melted and the spaghetti is well coated with the sauce. Add additional pasta water, one tablespoon at a time, to achieve your desired sauce consistency.
- Incorporate Roasted Tomatoes and Basil: Gently fold in the roasted garlic tomatoes and half of the chopped fresh basil. Toss lightly to combine all flavors.
- Plate and Serve: Divide the pasta between serving plates. Garnish with the remaining fresh basil and extra parmesan cheese on top. Adjust seasoning with salt and pepper if needed. Serve immediately for the best flavor and texture.
Notes
- Using whole wheat spaghetti boosts the fiber content and adds a nutty flavor, but regular spaghetti works perfectly well too.
- Reserve pasta water as it helps to create a silky sauce by blending with the cheese and butter.
- Adjust red pepper flakes to control the heat level, or omit if you prefer no spiciness.
- Freshly ground black pepper is key to replicate the authentic Cacio e Pepe flavor.
- This dish is best enjoyed immediately as the sauce thickens upon standing.
