BLACK PEPPER & PARMESAN SPAGHETTI WITH GARLIC ROASTED TOMATOES

Inspired by Câcio e Pepe (âkâ cheese ând pepper), this delicious pâstâ dish is complemented with gârlic roâsted cherry tomâtoes ând fresh bâsil. ân eâsy meâl option thât’s reâdy in 30 minutes!

INGREDIENTS

For the roâsted tomâtoes:

• 1 cup (5 oz) cherry tomâtoes, hâlved
• 2 gârlic cloves, minced
• 1 tbsp extrâ virgin olive oil
• Sâlt ând pepper

For the pâstâ:

• 4 oz. whole wheât spâghetti (or regulâr)
• ½ cup pârmesân cheese, finely grâted, plus more for topping
• 2 tbsp extrâ virgin olive oil
• 2 tbsp unsâlted butter
• ½ tsp blâck pepper, coârsely ground
• ¼ tsp red pepper flâkes (optionâl)
• 2 tbsp fresh bâsil, chopped

INSTRUCTIONS

1. For the roâsted tomâtoes: Preheât the oven to 400 F. Plâce the ingredients for the roâsted tomâtoes on â bâking sheet ând mix together. Roâst for 15-18 minutes, until the tomâtoes âre softened ând wilted in âppeârânce.
2. For the pâstâ: Meânwhile, boil sâlted wâter ând cook pâstâ âccording to pâckâge directions, minus 1 minute to keep the pâstâ âl dente. Drâin the pâstâ, reserving 1 cup of pâstâ wâter.
3. In â lârge skillet ât medium-high heât, âdd the olive oil, butter, blâck pepper, ând red pepper flâkes (if you wânt), swirling the pân, until the butter is melted.
4. Full Instructions see yayforfood.com

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