Garlic Butter and Burst Tomato Spaghetti with Fresh Herbs

Simple food is the best food, and this garlic butter and burst tomato spaghetti with fresh herbs proves it. I wanted a quick, easy lunch to make, so I went in search of ingredients I had on hand. This vegetarian pasta recipe was so easy to make, was a big hit with my husband and me, and it paired nicely with a lemony romaine & avocado salad and crusty bread. Quick, easy, and delicious!

Garlic Butter and Burst Tomato Spaghetti with Fresh Herbs

Ingredients:

• 4 oz spaghetti (reserve ½ cup of pasta cooking water before draining)
• 3 tbsp butter
• 1 pint grape tomatoes
• Pinch of crushed red pepper flakes, or more if desired
• 3 cloves of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• Parmesan, freshly grated, to taste

How to Make Garlic Butter and Burst Tomato Spaghetti with Fresh Herbs:

Cook the spaghetti to al dente in a large pot of well-salted boiling water according to the package instructions; drain pasta, reserving ½ cup of the cooking water.

Meanwhile, heat the butter in a skillet over medium-high heat. Add the tomatoes and crushed red pepper flakes and cook, stirring often, until tomatoes are nearly ready to burst, about 5-6 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Turn off the heat.

Add the drained spaghetti to the skillet along with a bit of the reserved pasta water, as needed.

Add the fresh parsley & basil, then season well with sea salt and freshly cracked pepper, to taste; toss until evenly coated.

Pour into a serving bowl and serve with lots of freshly grated Parmesan on the side. Serve immediately. Enjoy.