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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