Directions

• Cook the pasta in a large pot of boiling salted water according to the package directions, or until al dente. Use 2 tablespoons of sea salt per quart of water. Reserve 1/2 cup pasta water. Drain the pasta and transfer to a bowl.
• Meanwhile, place a cast iron skillet over medium high heat.
• Add olive oil and heat until it shimmers.
• Add garlic and onions.
• Cook over low heat until the onions are soft and translucent. Do not brown.
• Add a few grinds of black peppercorns.
• Transfer cooked pasta to skillet.
• Add 1/2 of the pasta water.
• Increase the heat to medium high and cook until the oil and pasta water have formed a nice sauce on the pasta.
• Remove from heat.
• Stir in cheese, parsley, basil, and chili flakes.
• Taste and correct the seasoning with salt and pepper.
• Heat 2 tablespoons olive oil in a cast iron skillet over medium high heat. Once it shimmers, add the tomatoes. Cook without moving the skillet until the tomatoes are blistered on the bottom. Then shake the skillet several times to rotate the tomatoes until they are cooked on all sides.
• Add balsamic vinegar and shake to coat. Remove from heat.
• Return pasta to heat and add more pasta water to get desired consistency.
• Transfer pasta to warmed individual plates and garnish with remaining parsley and basil. Drizzle with olive oil.
• Add the blistered tomatoes and a grind of black peppercorns.
• Squeeze a generous amount of Meyer lemon juice over each place. Do not omit this step, it’s what knocks the dish out of the park.
• Serve Immediately.