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Tomato Garlic Butter Pasta

Here, I’m taking my famous garlic butter pasta linguini that took my socials by storm and giving it a brand new look: fresh cherry tomatoes that add a hint of sweetness, plus a mound of bouncy homemade pasta lovingly made from scratch. Of course, you could totally use store-bought instead if you prefer – it’ll still be the perfect vessel for lashings of this winning, savoury sauce. Some people would call this tomato garlic butter pasta fusion. I just call it delicious. 

WATCH THIS RECIPE

Tomato Garlic Butter Pasta

PREP TIME
5 minutes
COOK TIME
10 minutes
SERVES
2
Ingredients

1 tbsp extra virgin olive oil, plus extra for drizzling

75g (2.5 oz) unsalted butter

4 garlic cloves, finely chopped

1 tsp chilli flakes, plus extra to serve

200g (7 oz) cherry tomatoes, quartered

1 tbsp soy sauce

2 tbsp oyster sauce

200g (7 oz) dried fettuccine, linguine or spaghetti or 400g (14 oz) fresh pasta (see my homemade pasta recipe)

finely grated parmesan cheese, to serve

1 tbsp finely sliced spring onions (scallions), to serve

Steps
  • Step 1

    Heat a large deep frying pan over medium-high heat. Add the olive oil, butter, garlic and chilli flakes and cook, stirring, for a minute until fragrant, then add in the tomatoes. Cook, stirring, until the butter is just melted and the tomatoes have softened slightly (you want the garlic to soften but not colour). Next, add the soy sauce and oyster sauce. Simmer for a minute to allow all those flavours to infuse, then take the pan off the heat and set aside until the pasta is cooked.

  • Step 2

    Heat a large pot of salted water over high heat. When boiling rapidly, add the pasta and cook until al dente (for the dried pasta, follow the packet instructions for timings; for the fresh pasta, cook for 2-3 minutes or until al dente).

  • Step 3

    When the pasta is al dente, reserve a cup of pasta cooking liquid. Place the butter and tomato sauce back on the heat and add the pasta straight into the pan, along with a couple of tablespoons of the pasta cooking water. Cook, stirring, for 3-4 minutes or until the liquid has been absorbed by the pasta and everything is looking super glossy and thick.

  • Step 4

    Divide pasta among serving plates. Top with lots of parmesan, a drizzle of olive oil, and a sprinkling of spring onion and chilli flakes.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

4.3
Rated 4.3 out of 5
4.3 out of 5 stars (based on 3 reviews)
Excellent33%
Very good67%
Average0%
Poor0%
Terrible0%
Trish
April 22, 2024

Quick and Easy

Just made this today since I had all the ingredients on hand. It was delicious even when I forgot to add Parmesan. Had it with pan fried chicken thighs and quick salad. Great meal.

Karsten P
April 8, 2024

Nearly perfect - Maybe it needs 1/2 teespoon of sugar

Thank you! Cooked it half an hour ago – very tasty. – The tomatos here in germany are outside of summer season not so very good – next time i will put a little bit of sugar in the sauce.

Greetings from Germany

Karsten

Fatemah
April 5, 2024

Quick and tasty

Easy yo mKe and very tasty. Perfect fir 1 or 2 people

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