Easy Black Pepper & Parmesan Pasta

Author Notes

This is the easiest pasta recipe ever. It’s also the most tasty, in a carb- craving-kind-of -way. Lots of perky pepper, salty Parmesan, fruity olive oil wrap around tangles of pasta. It’s close to nirvana after a long day. Fish, shrimp, scallops or chicken pair nicely with it. A light garden salad and this pasta dish are wonderful companions too. Even if you have never cooked before, you can make this recipe.

I use Parmesan cheese in this recipe. But if Romano is your favorite, go for it. Whatever cheese you decide on, remember it has to be finely grated to work well in this recipe.

Freshly cracked pepper is also key. Make sure your pepper grinder is set to fine. You don’t want very large pieces of pepper in this pasta.

I like to finish it with a drizzle of olive oil and more cracked pepper. Pass the Parmesan at the table. I don’t add extra salt to this dish because the Parmesan is salty enough.

If you’ve bought some imported pasta, Parmesan cheese and olive oil, here’s the place to use it. It’s just as good with quality, domestic ingredients.

—Vintage Kitchen