Garlic Butter Pasta with Cherry Tomatoes
Garlic Butter Pasta with Cherry Tomatoes
Ingredients
For the Pasta
- 1 pound whole wheat spaghetti
- as needed salt, for pasta water
For the Sauce and Tomatoes
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 4 tablespoons butter
- 1/2 cup fresh basil, chopped
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup pasta water, reserved
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the whole wheat spaghetti and cook according to package directions until al dente.
⏱️ 10 min
- 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min•🌡️ 350
- 3
Add the halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and burst, releasing their juices.
⏱️ 7 min•🌡️ 350
- 4
Stir in the butter, chopped basil, and red pepper flakes (if using). Cook until the butter is melted and the sauce is well combined.
⏱️ 2 min•🌡️ 350
- 5
Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the pasta and add it directly to the skillet with the tomato and garlic butter sauce.
⏱️ 1 min
- 6
Add the grated Parmesan cheese, reserved pasta water (start with 1/2 cup and add more if needed to reach desired consistency), and freshly ground black pepper to the skillet. Toss everything together until the pasta is well coated and the sauce is creamy.
⏱️ 3 min•🌡️ 350
- 7
Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Butter Pasta with Cherry Tomatoes
Ingredients
For the Pasta
- 1 pound whole wheat spaghetti
- as needed salt, for pasta water
For the Sauce and Tomatoes
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 4 tablespoons butter
- 1/2 cup fresh basil, chopped
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup pasta water, reserved
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the whole wheat spaghetti and cook according to package directions until al dente.
⏱️ 10 min - 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min•🌡️ 350 - 3
Add the halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and burst, releasing their juices.
⏱️ 7 min•🌡️ 350 - 4
Stir in the butter, chopped basil, and red pepper flakes (if using). Cook until the butter is melted and the sauce is well combined.
⏱️ 2 min•🌡️ 350 - 5
Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the pasta and add it directly to the skillet with the tomato and garlic butter sauce.
⏱️ 1 min - 6
Add the grated Parmesan cheese, reserved pasta water (start with 1/2 cup and add more if needed to reach desired consistency), and freshly ground black pepper to the skillet. Toss everything together until the pasta is well coated and the sauce is creamy.
⏱️ 3 min•🌡️ 350 - 7
Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.
⏱️ 1 min