Search

Cherry Tomato - 20 Minute Garlic Basil Brown Butter Pasta

1 pound bucatini pasta

6 tablespoons salted butter

2-3 cloves garlic, minced or grated

1 1/2 teaspoons freshly cracked black pepper

1/2 cup pecorino cheese, freshly grated

1 cup fresh basil, roughly chopped

2 cups cherry tomatoes, halved

2 tablespoons extra virgin olive oil

crushed red pepper flakes

kosher salt

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Drain. Melt 4 tablespoons butter in a large skillet over medium heat. Add the garlic and pepper and cook 1-2 minutes, until the butter is browning and the garlic is golden and fragrant. Reduce the heat to low and add 1/2 cup pasta water, the pasta, remaining butter, and pecorino. Tossing until melted. Remove from the heat, add 3/4 cup basil and toss, adding in more pasta water if needed to thin the sauce. In a bowl, combine the tomatoes, remaining 1/4 cup basil, olive oil, red pepper flakes, and a pinch of salt.

To serve, divide the pasta among bowls and serve topped with tomatoes.

4 views0 comments

Recent Posts

See All

Drink- Grape - BASIL 8

3 Fresh basil leaves 5 White grapes 1 1/2 Ounces Vodka 3/4 Ounces Fresh Lime Juice 1 Ounce Simple Syrup 1 Dash Angostura Bitters Ginger ale Fresh basil sprig, white grape Muddle basil and 5 grapes in

Stuffed Italian Sweet Peppers, Farmer Style

large, ripe Italian sweet peppers 1 7-ounce jar imported tuna in olive oil separated into small chunks, oil reserved 1/4 cup salt-packed capers rinsed thoroughly 30 mixed olives green and black, pitte

Fresh Tulsi Tea

Four to six sprigs of fresh tulsi One quart of water Lay out tulsi sprigs and leaves in a single layer on a clean dish towel or drying rack. Allow to sit for one full day to wilt. Once the herb is wil