Description
This Tomato Butter Pasta recipe delivers a rich and velvety flavor with a simple combination of butter, olive oil, garlic, and fresh cherry tomatoes. Perfect for a quick 30-minute meal, it balances the sweetness of burst cherry tomatoes with the creamy texture of butter and a hint of spice from red pepper flakes, finished with Parmesan cheese and fresh basil for an irresistible Italian-inspired dish.
Ingredients
Scale
Pasta
- 12 oz (340g) spaghetti or pasta of choice
Sauce
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 pint (about 2 cups) cherry tomatoes, halved
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil leaves, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and add the pasta. Cook until al dente according to package instructions. Before draining, reserve 1/2 cup of pasta water for later use.
- Prepare the Sauce Base: While the pasta cooks, heat olive oil and 2 tablespoons of unsalted butter in a large skillet over medium heat to create a rich cooking fat base.
- Sauté Garlic: Add the minced garlic to the skillet and cook for about 1 minute until fragrant, taking care not to burn it.
- Cook Tomatoes: Add the halved cherry tomatoes along with salt, black pepper, and red pepper flakes if using. Cook for 10 to 12 minutes, stirring occasionally, until the tomatoes soften and burst, releasing their juices.
- Form Sauce: Use a spoon to gently crush some of the tomatoes in the skillet to form a chunky, flavorful sauce.
- Finish the Sauce and Combine: Stir in the remaining 1 tablespoon of butter to add creaminess. Then add the drained pasta to the skillet and toss to coat the pasta evenly with the sauce. Add reserved pasta water gradually as needed to achieve a silky consistency.
- Serve: Plate the pasta and top with grated Parmesan cheese and fresh basil leaves for a bright, aromatic finish.
Notes
- For a spicier kick, increase the red pepper flakes to your liking.
- If you prefer a smoother sauce, you can blend the tomato mixture before adding the pasta.
- Use pasta water judiciously to adjust the sauce consistency without making it too watery.
- Substitute Parmesan with Pecorino Romano for a sharper flavor.
- This recipe pairs well with a simple green salad and crusty bread.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
