Garlic Butter and Burst Tomato Spaghetti with Fresh Herbs
Servings 2
Equipment
- Large pot
- Strainer
- Large skillet
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
Instructions
- 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 some 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.