Tomato Butter Pasta Recipe

Tomato Butter Pasta is one of my go-to recipes. I love the mix of buttery garlic, vibrant tomatoes, and fresh basil that brings out a bold, uplifting flavor. The balance of flavors feels effortlessly satisfying. Every bite is simply delicious and a must-try for any casual, yet indulgent dinner.

I love sharing my take on Tomato Butter Pasta which combines simple ingredients to create a dish thats as nutritious as it is flavorful. I start with 8 oz of my favorite spaghetti and cook it al dente before tossing it with 4 tbsp unsalted butter gently melted in a pan.

I then add 2 minced garlic cloves and 1 cup of cherry tomatoes, halved to release their natural sweetness during the cooking. A pinch of salt, a dash of red pepper flakes, and cracked black pepper tighten up the flavors and give it a subtle kick.

Once I stir in the roughly torn basil leaves, the aroma is unbelievable, reminiscent of other light tomato pasta sauce classics you’ll find in reputable cookery recipes. I even sprinkle a bit of grated Parmesan cheese on top sometimes for an extra taste boost.

This simple recipe delivers a balanced blend of carbs, natural sugars, and fats while keeping it refreshingly light.

Why I Like this Recipe

I really love this recipe because its super easy to make and gives me a sense of comfort every time I cook it. Here are a few reasons why I like it so much:

1. I like how simple it is to prepare – even when I’m in a hurry, I can throw everything together and end up with a tasty dish.
2. The flavors of garlic, butter, and tomatoes just work so well together. I love how the butter makes the garlic and tomatoes melt into the pasta, creating a unique taste.
3. I appreciate that I can tweak the recipe a little bit. Whether I want more garlic or extra basil, it always turns out just right according to my mood.
4. Cooking and sharing this dish always reminds me of fun family dinners so its not just about the taste, but also about the memories that come with it.

Ingredients

• Spaghetti: It gives you energy with carbohydrates and makes the dish hearty and satisfying.
• Unsalted Butter: Adds a creamy richness that really melts into the sauce creating a smooth texture.
• Garlic: Packs a punch of flavor and antioxidants that elevates every bite you take.
• Cherry Tomatoes: Bring a sweet and tangy burst that not only tastes good but is full of vitamins.
• Red Pepper Flakes: Offer a mild heat that wakes up the flavors without overwhelming your palate.
• Basil: Provides a fresh herbal note with antioxidants, brightening the dish in a really cool way.
• Parmesan: If you want, this optional topping lends a savory, nutty flavor that ties it all together.

Ingredient Quantities

• 8 oz spaghetti (or your favorite pasta)
• 4 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 1/4 tsp red pepper flakes
• Salt and pepper to taste
• A handful of fresh basil leaves, roughly torn
• Grated Parmesan cheese for serving (optional)

How to Make this

1. Bring a large pot of salted water to a boil and cook 8 oz of spaghetti as per the package directions until al dente. Remember to reserve about 1/2 cup of the pasta water before draining.

2. While the pasta cooks, heat 4 tbsp of unsalted butter in a large pan over medium heat.

3. Add 2 minced garlic cloves to the melting butter and cook them for about 1 minute until fragrant.

4. Toss in 1 cup of halved cherry tomatoes to the pan and sauté them for 3-4 minutes until they start to soften.

5. Sprinkle in 1/4 tsp of red pepper flakes along with salt and pepper to taste.

6. Mix in the drained spaghetti with the tomato mixture, stirring everything together. If it feels a bit dry, add a splash of the reserved pasta water.

7. Remove the pan from the heat and gently stir in a handful of roughly torn fresh basil leaves.

8. Serve the pasta immediately and top with grated Parmesan cheese if you like.

9. Enjoy your Tomato Butter Pasta while it’s hot, and feel free to adjust the seasonings to make it your own!

Equipment Needed

1. Large pot for boiling salted water and cooking spaghetti
2. Colander for draining pasta and holding reserved pasta water
3. Measuring cup to measure out the half cup of pasta water and butter
4. Large pan for melting butter and sautéing garlic and tomatoes
5. Chef’s knife for mincing garlic cloves
6. Cutting board for chopping garlic and halving cherry tomatoes
7. Spatula or wooden spoon for stirring all the ingredients together
8. Grater if you decide to top your dish with Parmesan cheese

FAQ

Tomato Butter Pasta Recipe Substitutions and Variations

• 8 oz spaghetti: You can easily swap this for fettuccine or even penne if you’re in the mood for something different
• 4 tbsp unsalted butter: If you dont have butter, olive oil or ghee are cool options that still bring flavor
• 2 garlic cloves, minced: If you run out of fresh garlic, garlic powder works fine as a substitute
• 1 cup cherry tomatoes, halved: Diced roma tomatoes or regular tomatoes can be used if you cant find cherry ones
• 1/4 tsp red pepper flakes: A pinch of cayenne pepper is a good alternative if you want a different kind of heat

Pro Tips

1. When cooking the garlic in the butter, make sure you dont let it burn becuz burnt garlic can taste bitter and ruin the whole flavor of your dish.
2. Try reserving even a little more pasta water than the recipe calls for. That extra starchy water can help bind the sauce to the pasta real nice if it starts to look dry.
3. If you want a bit more depth in flavor, you can toast the red pepper flakes in the butter for a few seconds before adding the garlic. It really brings out their spicy kick.
4. Mix in the basil off the heat so it keeps its fresh taste and vibrant color. Overcooking basil makes it mushy and loses its flavor, so add it right after you remove the pan from the heat.