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🍝 Pasta & noodles

Tomato butter pasta

Tomatoes, starch, cheese, vibes

⏱️ Time estimate: about 25 minutes

Cherry tomatoes collapse into a glossy sauce with olive oil, garlic, pasta water, basil, and parmesan, then grab onto linguine like they mean it.

Tomato butter pasta with basil and red pepper flakes

Ingredients

  • 3 tablespoons olive oil
  • 200 grams linguine
  • 500 grams cherry tomatoes
  • 2 cloves garlic, crushed
  • 1 ladle pasta cooking water
  • Handful of torn basil
  • Lots of grated parmesan
  • Salt and black pepper

Instructions

  1. Cook the pasta. Boil the linguine in salty water until about 2 minutes shy of done.
  2. Start the sauce. Heat the olive oil in a deep skillet, add the cherry tomatoes, and season well with salt and pepper. Cook until they start to collapse.
  3. Build the gloss. Add the garlic, cook for a minute, then add a ladle of pasta water. Smash the tomatoes to your preferred level of chaos and let the starch, oil, and juices turn into sauce.
  4. Finish. Add the pasta to the pan and toss for another minute or so. Add parmesan and basil, toss again, then serve with more parmesan, black pepper, and basil.