Spaghetti with Cherry Tomatoes Melted in Garlic Butter

4.7

(3)

3 Reviews

Salted butter, cheese, and pasta cooking water simmer with cherry tomatoes to make the most delicious sauce.

Chandra Ram

Updated on July 31, 2024

Tested by

Julia Levy

Active Time:

30 mins

Total Time:

30 mins

Servings:

Cherry tomatoes are a great shortcut to a delicious sauce for pasta, especially in the summer when they’re abundant. Naturally sweet, they don’t take long to blister and burst, and their juices create a luscious sauce when mixed with a little bit of garlicky butter and pasta water. Use multi-colored tomatoes for the prettiest presentation and don’t forget to serve with cheese, basil, and a good crush of coarse black pepper for an indulgent yet fresh summer dish.

Frequently Asked Questions

What is the difference between cherry and grape tomatoes?

Though they’re both small, cherry tomatoes and grape tomatoes have a different texture and shape. Cherry tomatoes are round while grape tomatoes are oblong, and cherry tomatoes tend to be sweeter. Both can be used in this pasta, but we prefer the sweetness of cherry tomatoes since their juices caramelize when they burst, adding extra flavor.
What does the pasta water do?

Pasta water contains some of the starch that was released as the pasta cooked and helps make the sauce creamier — think of it as adding the slightest bit of flour to your pasta dish.

Notes from the Food & Wine Test Kitchen

Butter has a low smoke point, which means it can’t handle high temperatures without burning. Be sure to watch the garlic as it infuses into the butter – it will become bitter if it gets too dark and browned. The slow “roasting” of the tomatoes in a skillet allows you to use butter and get those browned butter notes that you couldn’t achieve in the oven.

Make ahead

Leftovers can be stored in an airtight container in the refrigerator for up to one week. Reheat gently in the microwave or in a skillet over medium heat.

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Ingredients

1 pound uncooked spaghetti
6 tablespoons salted butter
6 garlic cloves, thinly sliced
2 pounds mixed red and yellow cherry tomatoes (about 6 cups)
1 tablespoon extra-virgin olive oil, if needed
Kosher salt, to taste
1 cup chopped fresh basil
Grated Parmesan cheese
Crushed red pepper

Directions

Bring a large pot of salted water to a boil over high; add spaghetti, and cook until al dente according to package directions. Drain, reserving 1 cup cooking water; set aside.
While spaghetti cooks, melt butter in a large high-sided skillet over medium. Add garlic, and cook, stirring often, until just beginning to brown, about 1 minute. Using a slotted spoon, transfer garlic to a small bowl. Add tomatoes to skillet; reduce heat to low, and cook, stirring occasionally, until tomatoes are softened and beginning to burst, about 20 minutes. (Add 1 tablespoon olive oil to skillet if mixture begins to look dry.) Stir reserved browned garlic slices into tomatoes; season with salt to taste. Remove from heat.
Transfer cooked spaghetti to skillet; toss to coat with sauce, adding reserved cooking water, 1/4 cup at a time, as needed to create a silky sauce. Sprinkle with basil, and serve with grated Parmesan cheese and crushed red pepper.