Spaghetti with Cherry Tomatoes Melted in Garlic Butter
Spaghetti with Cherry Tomatoes Melted in Garlic Butter
Salted butter, cheese, and pasta cooking water simmer with cherry tomatoes to make the most delicious sauce.
Ingreadient
- 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
Direction
- 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.
- While spaghetti cooks, melt butter in a large high-sided skillet over medium. Add garlic, and cook, stirring often, until just beginning to brown, about 1 minute. Using a slotted spoon, transfer garlic to a small bowl. 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.) Stir reserved browned garlic slices into tomatoes; season with salt to taste. Remove from heat.
- 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. Sprinkle with basil, and serve with grated Parmesan cheese and crushed red pepper.
