BLACK PEPPER & PARMESAN SPAGHETTI WITH GARLIC ROASTED TOMATOES

Enlivened by Cacio e Pepe (otherwise known as cheddar and pepper), this flavorful pasta dish is supplemented with garlic simmered cherry tomatoes and crisp basil. A simple feast alternative that is prepared in 30 minutes!

I pine for pasta week after week. It's such a go-to feast, that I wonder why I don't have much more pasta formulas on this site. I have to begin posting more pasta formulas! Cheers for pasta and it's flavorful and carbalious ways! Not so useful for my waistline, yet everything with some restraint, I state.

This formula is an interpretation of Cacio E Pepe, which actually means cheddar and pepper. It's one of the least complex formulas with negligible fixings (pasta, cheddar, dark pepper, and fat), enabling every fixing to truly sparkle.

Did you realize that not all parmesan cheddar is veggie lover? In the event that you are on a vegan diet, search for parmesan that is free of creature rennet. Rather, take a gander at the parmesan elements for vegetable rennet or microbial compounds.

Also try our recipe : 20-Minute Shrimp and Broccoli Lo Mein

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.

Source : bit.ly/2FBQP4R

Read more our recipe : SHRIMP PESTO PASTA WITH SPINACH AND MUSHROOMS