Introduction

This Tomato Garlic Butter Pasta is a simple yet flavorful dish perfect for a quick weeknight dinner. With juicy cherry tomatoes, fragrant garlic, and a hint of chili, it’s a comforting meal that comes together in just minutes.

Tomato Garlic Butter Pasta Recipe - Recipe Image

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
Finely grated parmesan cheese, to serve
1 tbsp finely sliced spring onions (scallions), to serve

Instructions

Step 1: Heat a large deep frying pan over medium-high heat. Add the olive oil, butter, garlic, and chilli flakes. Cook, stirring, for about a minute until fragrant. Add the cherry tomatoes and cook, stirring occasionally, until the butter has melted and the tomatoes have softened slightly. Avoid letting the garlic brown. Stir in the soy sauce and oyster sauce, then simmer for one minute to combine the flavors. Remove from heat and set aside.
Step 2: Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente: follow the packet instructions for dried pasta, or cook fresh pasta for 2-3 minutes.
Step 3: Reserve one cup of the pasta cooking water before draining. Return the tomato butter sauce to the heat, add the cooked pasta directly into the pan, and pour in a few tablespoons of the reserved water. Stir and cook for 3-4 minutes, allowing the sauce to thicken and coat the pasta with a glossy finish.
Step 4: Divide the pasta among serving plates. Top with a generous amount of finely grated parmesan, a drizzle of extra virgin olive oil, and a sprinkle of spring onions and extra chilli flakes to taste.

Tips & Variations

For a richer flavor, try adding a splash of cream or a handful of fresh basil leaves before serving.
Use gluten-free pasta if preferred to make the dish gluten-free.
If you like it spicier, increase the amount of chilli flakes or add fresh chopped chili.
Fresh pasta cooks quickly, so watch it closely to avoid overcooking.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or olive oil to loosen the sauce. The fresh spring onions are best added after reheating to keep their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, this recipe works well with various pasta types such as spaghetti, linguine, or fettuccine. Choose your favorite or what you have on hand.

What can I substitute for oyster sauce?

If you don’t have oyster sauce, you can use hoisin sauce or a bit more soy sauce. Keep in mind these alternatives will slightly change the flavor profile.

Tomato Garlic Butter Pasta Recipe

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★★★★★

4.8 from 113 reviews

This Tomato Garlic Butter Pasta is a luscious and flavorful dish combining the richness of butter and olive oil with the fresh taste of cherry tomatoes and a hint of chili heat. Enhanced with garlic, soy sauce, and oyster sauce, this pasta delivers a perfect balance of savory and umami flavors. Finished with parmesan, spring onions, and a drizzle of olive oil, it’s a simple yet elegant meal perfect for any occasion.

Author: Ella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-inspired fusion

Ingredients

Scale

Base 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

Sauces

1 tbsp soy sauce
2 tbsp oyster sauce

Pasta

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

Toppings

Finely grated parmesan cheese, to serve
1 tbsp finely sliced spring onions (scallions), to serve

Instructions

Prepare the sauce: Heat a large deep frying pan over medium-high heat. Add the olive oil, butter, garlic, and chilli flakes. Cook, stirring, for about one minute until fragrant, ensuring the garlic softens but does not brown. Add the quartered cherry tomatoes and cook until they soften slightly and the butter has just melted. Stir in the soy sauce and oyster sauce, simmer for one minute to infuse the flavors, then remove from heat and set aside.
Cook the pasta: Bring a large pot of salted water to a rapid boil. Add your choice of pasta—either dried or fresh—and cook until al dente: follow packet instructions for dried pasta, or cook fresh pasta for 2-3 minutes.
Combine pasta and sauce: Once the pasta is al dente, reserve one cup of the pasta cooking water. Return the butter and tomato sauce to the heat, then add the drained pasta directly into the pan. Pour in a couple of tablespoons of the reserved pasta water and cook, stirring continually for 3-4 minutes, allowing the liquid to be absorbed. The sauce should become glossy and thick, coating the pasta beautifully.
Serve: Divide the pasta among serving plates. Top generously with grated parmesan cheese, drizzle with extra olive oil, and sprinkle with finely sliced spring onions and extra chilli flakes to taste.

Notes

Use fresh pasta if you want a softer texture and faster cooking time.
Adjust chili flakes according to your preferred spice level.
Reserving pasta water is essential as it helps to achieve a glossy sauce that clings perfectly to the pasta.
You can substitute oyster sauce with hoisin sauce for a vegetarian option, though the original recipe is not vegetarian due to oyster sauce.
For a richer garlic flavor, consider using roasted garlic instead of fresh, but do not brown it to avoid bitterness.

Keywords: tomato garlic butter pasta, easy pasta recipe, quick pasta dish, fettuccine with tomato sauce, garlic butter pasta, umami pasta, chili flakes pasta