Nutty brown butter and sweet burst cherry tomatoes turn into a simple, delicious sauce to toss with pasta (and cheese, of course)! This is a great summer dinner.
- 1/2lb pasta (any kind works, but I love linguine)
- 3 tablespoons butter
- 2 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1/4–1/2 teaspoon red pepper flakes (optional)
- 1 pint (10oz) cherry tomatoes
- 1oz grated parmesan cheese + more for serving
- Salt and pepper to taste
- Bring a large pot of water to a boil. Add a handful of salt (like a tablespoon or more!) and 1/2lb pasta. Cook until al dente, about 7-8 minutes (depending on the type of pasta).
- While the water boils/pasta cooks, heat 3 tablespoons of butter in a large pan over medium heat. Let butter cook until amber in color and you start to see some brown bits on the bottom of the pan.
- Immediately add 2 tablespoons olive oil (to stop butter from browning too much) and 4 thinly sliced garlic cloves. Cook for another minute.
- Add 10oz cherry tomatoes and red pepper flakes (if using). Increase heat to medium-high and let cook, stirring or shaking pan occasionally, until tomatoes blister and start to burst. This shouldn’t take too long – about 5-6 minutes. Increase hit a bit if you feel like it’s taking too long. If pasta is not done yet, reduce heat to low and let sit.
- Once pasta is cooked, reserve 1 cup pasta water and drain. Set pan with tomatoes to medium heat and add drained pasta, 1/2 cup reserved pasta water, 1oz grated parmesan cheese and a few cracks of black pepper.
- Using tongs, stir and toss vigorously until everything is combined and a sauce forms on the pasta. This won’t be a saucy pasta by any means, but you don’t want any dry strands either! Add more pasta water and/or a drizzle of olive oil if needed.
- Serve with additional parmesan and red pepper flakes if desired.
- This pasta is best the day it is made, but leftovers can be warmed up easily. Just add a splash of water to bring it back to life!
- Add goat cheese or burrata for extra cheesy goodness.