Description

A quick and easy pasta dish featuring blistered cherry tomatoes, nutty brown butter, and sharp Parmesan cheese, perfect for a fuss-free yet impressive dinner.

Ingredients

Scale

2 cups (300g) whole cherry tomatoes
4 tablespoons (56g) unsalted butter
8 ounces (225g) spaghetti or linguine
2 cloves garlic, minced
½ cup (50g) freshly grated Parmesan cheese
A handful of fresh basil leaves, torn (optional)
¼ teaspoon red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon extra virgin olive oil

Instructions

Bring a large pot of salted water to a boil. Add 8 ounces (225g) of spaghetti or linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve ½ cup (120ml) pasta water before draining.
While the pasta cooks, heat a large skillet over medium-high heat. Add 4 tablespoons (56g) of unsalted butter and let it melt, swirling occasionally. Cook the butter until it turns golden brown and gives off a nutty aroma—about 3-5 minutes. Be careful not to let it burn.
Add 2 cups (300g) whole cherry tomatoes to the browned butter. Let them cook undisturbed for about 3 minutes until the skins start blistering and popping. Gently stir and cook for another 3-4 minutes, allowing the tomatoes to soften but not completely break down.
Toss in the minced garlic and ¼ teaspoon red pepper flakes. Stir and cook for 30 seconds until fragrant. Season with salt and freshly ground black pepper to taste.
Add the drained pasta to the skillet with the blistered tomatoes and butter. Toss well to coat, adding reserved pasta water a tablespoon at a time if the sauce feels dry to create a silky sauce.
Remove from heat. Stir in ½ cup (50g) freshly grated Parmesan and 1 tablespoon extra virgin olive oil. Toss again until everything is well combined. Scatter torn fresh basil leaves on top for a bright, herbal finish.
Plate the pasta with an extra sprinkle of Parmesan and a crack of black pepper. Serve immediately while warm.

Notes

Watch the butter carefully to avoid burning; it should be golden amber with a nutty aroma. Do not overcook the tomatoes—they should blister and soften but keep some shape. Add reserved pasta water gradually to create a silky sauce. Freshly grated Parmesan is recommended for best texture and flavor. Fresh basil is optional but adds a fresh herbal note.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: About 1/4 of the rec
Calories: 420
Sugar: 6
Sodium: 350
Fat: 15
Saturated Fat: 9
Carbohydrates: 52
Fiber: 3
Protein: 14

Keywords: blistered cherry tomato pasta, brown butter pasta, easy pasta recipe, quick dinner, vegetarian pasta, simple pasta dish