"Cheese. Pasta. Truffles. Pepper and a glass of wine. Simple ingredients, bold flavours, little time to create, impressive results."
Fusilli Lunghi Cacio e Pepe with Vine Roasted Tomatoes
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 200 grams Fusilli Lunghi
- 1 teasopon salt
- 3 tablepoons butter
- 6 cloves of garlic
- 1 cup pasta cooking water
- 1 teaspoo black peppper
- 1 1/2 parmesan
- 1/2 shaved truffle bulb
- 2 vine tomatoes (6-8 each vine)
- 2 tablepoons extra virgin olive oil
Method
Step 1
Boil the pasta according to the instructions on the back of the Garofalo packet. Half way through the cooking, place the 3 whole garlic cloves into the water - complete the pasta cooking. Once cooked to be al-dente, reserve 2 cups (just to be on the safe side) of pasta cooking water and drain the remaining.
Step 2
Meanwhile, line a baking tray with parchment paper. Place your vine tomatoes on the tray, drizzle with the 2 tablespoons of oil and a pinch of sea salt on each vine. Bake for 20 minutes in a preheated oven of 200℃. The tomatoes will be cooked once they begin to blister and spit.
Step 3
In a small pan, place the butter and the other 3 garlic cloves into a large pan. Cook for 1 minute and once the butter has melted, add the pepper, parmesan and mix well. Add the pasta (removing the 3 whole garlic cloves) and the cooking water and cook on high until the mixture thickens.
Step 4
To serve, place a twirl of pasta (using tongs or a spaghetti fork) onto a plate. Top with the shaved truffles and one of the baked vine tomatoes. Sprinkle with extra Parmesan and cracked pepper. enjoy.