Garlic Butter Linguine with Cherry Tomatoes
Garlic Butter Linguine with Cherry Tomatoes
Ingredients
For the Linguine
- 1 pound linguine
- 1 teaspoon kosher salt, plus more, as needed, for pasta water
For the Garlic Butter Sauce
- 1/2 cup unsalted butter
- 2 tablespoons olive oil
- 8 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, optional
- 1 1/2 pints cherry tomatoes, halved
- 1/4 teaspoon freshly ground black pepper, as needed
- pasta water, reserved, as needed
For Garnish
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente, about 8-10 minutes. Before draining, reserve 1 1/2 cups of the starchy pasta water.
⏱️ 12 min
- 2
While the pasta cooks, prepare the sauce. In a large skillet or Dutch oven, melt the unsalted butter with the olive oil over medium heat.
⏱️ 2 min
- 3
Add the minced garlic and red pepper flakes (if using) to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 4
Stir in the halved cherry tomatoes. Cook for 3-5 minutes, or until the tomatoes begin to soften and burst slightly. Season with 1/4 teaspoon of freshly ground black pepper.
⏱️ 5 min
- 5
Drain the cooked linguine and add it directly to the skillet with the garlic butter and tomatoes. Add 1/2 cup of the reserved pasta water and the 1/2 cup of grated Parmesan cheese.
⏱️ 2 min
- 6
Toss everything together vigorously, allowing the sauce to emulsify and coat the pasta. Add more pasta water, 1/4 cup at a time, if the sauce seems too dry, until it reaches your desired consistency. Taste and adjust seasoning with additional salt and pepper as needed.
⏱️ 2 min
- 7
Stir in the chopped fresh parsley. Serve immediately, garnished with extra grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Butter Linguine with Cherry Tomatoes
Ingredients
For the Linguine
- 1 pound linguine
- 1 teaspoon kosher salt, plus more, as needed, for pasta water
For the Garlic Butter Sauce
- 1/2 cup unsalted butter
- 2 tablespoons olive oil
- 8 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, optional
- 1 1/2 pints cherry tomatoes, halved
- 1/4 teaspoon freshly ground black pepper, as needed
- pasta water, reserved, as needed
For Garnish
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente, about 8-10 minutes. Before draining, reserve 1 1/2 cups of the starchy pasta water.
⏱️ 12 min - 2
While the pasta cooks, prepare the sauce. In a large skillet or Dutch oven, melt the unsalted butter with the olive oil over medium heat.
⏱️ 2 min - 3
Add the minced garlic and red pepper flakes (if using) to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 4
Stir in the halved cherry tomatoes. Cook for 3-5 minutes, or until the tomatoes begin to soften and burst slightly. Season with 1/4 teaspoon of freshly ground black pepper.
⏱️ 5 min - 5
Drain the cooked linguine and add it directly to the skillet with the garlic butter and tomatoes. Add 1/2 cup of the reserved pasta water and the 1/2 cup of grated Parmesan cheese.
⏱️ 2 min - 6
Toss everything together vigorously, allowing the sauce to emulsify and coat the pasta. Add more pasta water, 1/4 cup at a time, if the sauce seems too dry, until it reaches your desired consistency. Taste and adjust seasoning with additional salt and pepper as needed.
⏱️ 2 min - 7
Stir in the chopped fresh parsley. Serve immediately, garnished with extra grated Parmesan cheese.
⏱️ 1 min