Cacio e Pepe with Cherry Tomatoes
Classic Cacio e Pepe, a peppery, cheesy pasta gets topped with sautéed cherry tomato flavor bombs, burnt garlic bread crumbs, fresh basil and an acidic hit of lemon.
Ingredients
Instructions
Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender.
Drain, reserving 3/4 cup pasta cooking water.
Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add about 3/4 of the cherry tomatoes and sauté until they just start to blister. Remove from skillet and set aside.
Add the cracked pepper to the butter in the skillet and cook, swirling the pan, until toasted, about 1 minute.
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Notes
Like a more sophisticated and grown-up version of Mac 'n Cheese, Cacio e Pepe with Cherry Tomatoes is simply pasta, butter, cracked black pepper and a mix of salty parmesan and pecorino tossed with gently sautéed cherry tomatoes for a fresh burst of acidic sweetness. Topped with crunchy, burnt garlic breadcrumbs and fresh chopped basil making the ideal weeknight meal.
Adapted from Cacio e Pepe by Bon Appétit
Like a more sophisticated and grown-up version of Mac 'n Cheese, Cacio e Pepe with Cherry Tomatoes is simply pasta, butter, cracked black pepper and a mix of salty parmesan and pecorino tossed with gently sautéed cherry tomatoes for a fresh burst of acidic sweetness. Topped with crunchy, burnt garlic breadcrumbs and fresh chopped basil making the ideal weeknight meal.
Adapted from Cacio e Pepe by Bon Appétit
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