Roasted Grape and Rosemary Spaghetti | Italian Autumn Pasta with Pecorino

Bring a large pot of generously salted water to a boil. When boiling, cook the spaghetti until al dente, 1-2 minutes less than the time indicated on the package. Before draining, ladle out and set aside about 1.5-2 dl of starchy pasta water.

In a dry skillet, toast the roughly chopped walnuts for 2 minutes until fragrant and lightly golden brown, then set aside in a small bowl.

In the same skillet, heat the extra virgin olive oil over medium heat. Add the washed, stemmed grapes, finely chopped rosemary leaves, and thinly sliced garlic. Sauté for 4-5 minutes until the grapes slightly burst, brown, and release their sweet juices. Drizzle with 1 tablespoon of balsamic vinegar, and season with salt and pepper to taste.