main-meals

Brown Butter Confit Tomato Pasta

July 17

It’s always good now and again to just have a big bowl of starchy, silky and salty pasta. Browning the butter just takes things a step further and gives this pasta dish a nutty flavour. You can switch the fettuccine for linguine or tagliatelle if you like. You can use coloured tomatoes here if you like to add a pop of colour to the dish.

Serves 2
15mins

Method

1. Bring a large pot of salted water to a boil. Cook the pasta according to packet instructions or until al dente.
2. While the pasta is cooking add the butter to a large sauté pan and let it melt. Once the butter is a deep brown and smells nutty, add the garlic along with the tomatoes and thyme, simmer for 3-4 minutes or until tomatoes have cooked down a bit and created a sauce. Simmer until slightly thickened.
3. When cooked, transfer the pasta to the sauce along with a little of the cooking liquid and half the pecorino. Toss until all the flavours marry together. Season to taste and then serve in wide bowls with the basil leaves and the remaining pecorino.

1/2 pound fettuccine

1/3 cup butter

2 garlic cloves, finely chopped

2 1/2 cups cherry tomatoes, halved

3 sprigs thyme

1 cup pecorino, finely grated

Small handful basil leaves, to serve

Sea salt and freshly ground black pepper

250g fettuccine

75g butter

2 garlic cloves, finely chopped

500g cherry tomatoes, halved

3 sprigs thyme

100g pecorino, finely grated

Small handful basil leaves, to serve

Sea salt and freshly ground black pepper

You'll Need

Large pot

Large sauté pan

main-meals

Brown Butter Confit Tomato Pasta

July 17

Method

Ingredients

You'll Need

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