Tim’s black pepper pasta

Written by on in Main, Pasta

Some evenings are all cold and windy. You need to feel all warm and cosy. This usually means you will more than likely want something full of carbs. We love our carbs in this house, I will be honest. Sometimes, you just crave one ingredient.  This dish was born on such an evening.

The full credit of it goes to Tim. He may not write down all his recipes, but boy can the man cook. He does all the thinking and deals with the technicalities of turning his favorite fare Diva friendly, either fully substituting the meat or cooking things separately so that he has his meat on the side. Really, I am lucky.

I think if we were to think about it, he would be the chef and I would be the home cook. That describes our methods and approach to cooking perfectly. Hmm… yes he does make more dishes if that is what you were thinking. But hey! I am not complaining when I get a hot bowl full of delicious pasta noodles handed to me by my handsome man. After a long day at work and then yoga. This means I would come home at around 8 o’ clock.. Go men that can cook, and well too!

So, without too much preamble, here is the simplest, easiest and creamy pasta – which doesn’t really have a lot of cheese. It will warm you through and prepare you for a cosy evening in!

Tim’s black pepper pasta

Diva
An easy and quick weeknight meal that is absolutely comforting. Goes well with a simple garden salad too – but it isn’t necessary! I do hope you enjoy this as it is a simple but satisfying.
Packs well for lunch the next day.
Print Recipe
Prep Time 7 mins
Cook Time 15 mins
Total Time 22 mins
Course main
Cuisine Australian, Italian, Mediterranean
Servings 4

Ingredients
  

  • 1 large Brown Onion diced
  • 2 cloves garlic diced
  • 1 fresh chili finely chopped
  • 1 pack fettucine or any pasta noodle of choice
  • 1 tsp dried Italian herbs mix (parsley, rosemary, basil, thyme) or fresh herbs
  • 1 tsp Chili flakes
  • 1 tbsp black pepper corns ground in mortar and pastel
  • 1 tbsp extra virgin olive oil
  • 1 tsp Butter Salted
  • ½ cup cheddar cheese grated
  • ¼ cup hard cheese (parmigiano reggiano or vegetarian alternative)
  • Fresh Parsley for garnish roughly chopped
  • Salt to taste
  • Water to boil pasta

Instructions
 

  • 1. Bring a pot of water to the boil, with salt. Put on the pasta to cook as per the packet instructions.
    2. Cook until the noodles are cooked to your desired texture, (we keep Al Dante) – drain and reserve about a cup of the cooking water.
    3. Meanwhile, heat the olive oil and butter in a pan, fry the onion and garlic until golden brown along with the chili.
    4. Add the reserved pasta water to the pan to make a gravy, add the Italian herbs and chili flakes if using, do not forget that black paper from the mortar!
    5. Add the pasta in the pan, stir through the cheddar cheese as well.
    6. Top with the chopped parsley and hard cheese.
    7. Serve while hot! Enjoy.
    Black pepper pasta

Notes

Would love to know if you make this. Don’t forget to share pictures on Instagram and tag me @home_heart_and_happiness
Keyword Australian, blackpepper, buttery, cheese, creamy, easy, italian, noodles, pasta, weeknight