Pasta with Cherry Tomatoes in Garlic Butter

Cherry tomatoes are a great shortcut to a delicious sauce for pasta, especially in the summer when they are abundant. Naturally sweet, they don’t take long to blister and burst, and their juices create a luscious sauce when mixed with a little bit of garlicky butter and pasta water. Use multi-colored tomatoes for the prettiest presentation and don’t forget to serve with cheese, basil and a good crush of coarse black pepper for an indulgent yet fresh summer dish.

Spaghetti with cherry tomatoes in garlic butter. (Photo: Jen Causey)

Cherry tomatoes and grape tomatoes are both small, but cherry tomatoes and grape tomatoes have a different texture and shape. Cherry tomatoes are round while grape tomatoes are oblong, and cherry tomatoes tend to be sweeter. Both can be used in this pasta, but we prefer the sweetness of cherry tomatoes since their juices caramelize when they burst, adding extra flavor.

Pasta water contains some of the starch that was released as the pasta cooked and helps make the sauce creamier — think of it as adding the slightest bit of flour to your pasta dish.

Butter has a low smoke point, which means it can’t handle high temperatures without burning. Be sure to watch the garlic as it infuses into the butter – it will become bitter if it gets too dark and browned. The slow “roasting” of the tomatoes in a skillet allows you to use butter and get those browned butter notes that you couldn’t achieve in the oven.

Leftovers can be stored in an airtight container in the refrigerator for up to one week. Reheat gently in the microwave or in a skillet over medium heat.

Ingredients

• 1 pound uncooked spaghetti
• 6 tablespoons salted butter
• 6 garlic cloves, thinly sliced
• 2 pounds mixed red and yellow cherry tomatoes (about 6 cups)
• 1 tablespoon extra-virgin olive oil, if needed
• Kosher salt, to taste
• 1 cup chopped fresh basil
• Grated Parmesan cheese
• Crushed red pepper

Directions

1. Bring a large pot of salted water to a boil over high; add spaghetti and cook until al dente according to package directions. Drain, reserving 1 cup cooking water; set aside.
2. While spaghetti cooks, melt butter in a large high-sided skillet over medium heat. Add garlic, and cook, stirring often, until just beginning to brown, about 1 minute.
3. Using a slotted spoon, transfer garlic to a small bowl.
4. Add tomatoes to skillet; reduce heat to low and cook, stirring occasionally, until tomatoes are softened and beginning to burst, about 20 minutes. (Add 1 tablespoon olive oil to skillet if mixture begins to look dry.)
5. Stir reserved browned garlic slices into tomatoes; season with salt to taste. Remove from heat.
6. Transfer cooked spaghetti to skillet; toss to coat with sauce, adding reserved cooking water, 1/4 cup at a time, as needed to create a silky sauce.
7. Sprinkle with basil, and serve with grated Parmesan cheese and crushed red pepper.

 
Active Time: 30 mins
Total Time: 30 mins
Servings: 4

Recipe by Julia Levy