Tomato Garlic Butter Pasta Recipe

Introduction

This Tomato Garlic Butter Pasta is a simple yet flavorful dish that combines the richness of butter, the zest of garlic, and the sweetness of cherry tomatoes. Perfect for a quick weeknight meal, it delivers comforting Italian-inspired flavors with an easy-to-follow method.

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

1. Step 1: Heat a large deep frying pan over medium-high heat. Add the olive oil, butter, garlic, and chilli flakes and cook, stirring, for a minute until fragrant. Then add the cherry tomatoes and cook, stirring, until the butter is just melted and the tomatoes have softened slightly. Avoid browning the garlic. Next, add the soy sauce and oyster sauce and simmer for a minute to allow the flavors to infuse. Remove from heat and set aside until the pasta is ready.
2. Step 2: Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente. For dried pasta, follow the package instructions; for fresh pasta, cook for 2–3 minutes until tender but still firm.
3. Step 3: When the pasta is cooked, reserve a cup of the pasta cooking water. Return the butter and tomato sauce to the heat, add the drained pasta directly into the pan, and stir in a few tablespoons of the reserved pasta water. Cook, stirring, for 3–4 minutes until the sauce thickens, coats the pasta evenly, and becomes glossy.
4. 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 sprinkling of spring onions and extra chilli flakes to taste.

Tips & Variations

• For a creamier texture, stir in a splash of cream or a knob of cream cheese just before serving.
• Try adding cooked shrimp or grilled chicken for added protein.
• Use fresh herbs like basil or parsley to brighten the dish.
• If you prefer less heat, reduce or omit the chilli flakes.
• Substitute oyster sauce with hoisin or tamari sauce for a different flavor twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or pasta cooking water to loosen the sauce. Avoid microwaving directly to prevent drying out the pasta.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, this recipe works well with fettuccine, linguine, spaghetti, or fresh pasta. Just adjust the cooking time based on the pasta type and whether it is fresh or dried.

Is this dish spicy?

The level of spiciness depends on the amount of chilli flakes used. You can adjust the quantity to suit your taste or omit them entirely for a milder flavor.

Tomato Garlic Butter Pasta Recipe

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★★★★★

4.6 from 140 reviews

A rich and flavorful Tomato Garlic Butter Pasta featuring a luscious sauce made from butter, garlic, chilli flakes, cherry tomatoes, soy and oyster sauces, tossed with your choice of dried or fresh pasta and topped with parmesan and spring onions for a savory finish.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-inspired

Ingredients

Scale 1x2x3x

Sauce 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

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

1. Prepare the Sauce: Heat a large deep frying pan over medium-high heat. Add the olive oil, butter, chopped garlic, and chilli flakes. Cook while stirring for about a minute until fragrant. Add the quartered cherry tomatoes and cook, stirring, until the butter melts and the tomatoes soften but garlic remains pale. Then, stir in the soy sauce and oyster sauce. Let it simmer for a minute to blend the flavors, then remove from the heat and set aside.
2. Cook the Pasta: Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente—follow package instructions for dried pasta or cook fresh pasta for 2-3 minutes. Avoid overcooking to maintain firm texture.
3. Combine Pasta and Sauce: When pasta is ready, reserve one cup of the cooking liquid. Return the butter and tomato sauce mixture to the heat, add the drained pasta directly into the pan, and pour in a couple of tablespoons of the reserved pasta water. Stir continuously for 3-4 minutes until the sauce is glossy, thick, and clings beautifully to the pasta.
4. Serve: Divide the pasta onto plates. Generously sprinkle finely grated parmesan cheese on top, drizzle with extra virgin olive oil, and garnish with finely sliced spring onions and extra chilli flakes for an added kick. Serve immediately for best taste.

Notes

• You can substitute cherry tomatoes with grape tomatoes or finely chopped fresh tomatoes.
• Adjust chilli flakes according to your preferred spice level.
• Using reserved pasta water helps create a silky sauce that adheres well to the pasta.
• Fresh pasta cooks much faster than dried, so monitor cooking time closely to avoid overcooking.
• For a vegan alternative, omit the butter and parmesan and substitute with plant-based butter and cheese.

Keywords: tomato garlic butter pasta, easy pasta recipe, quick dinner, cherry tomato pasta, garlic butter sauce, stovetop pasta, weeknight meal