Introduction

This Tomato Garlic Butter Pasta is a simple yet flavorful dish perfect for a quick weeknight dinner. Combining rich butter, aromatic garlic, and juicy cherry tomatoes with a hint of chilli creates a comforting and satisfying meal. It’s finished with parmesan and spring onions for an extra touch of brightness.

A white plate holds a serving of creamy fettuccine pasta with three main visible layers: a base of golden-yellow fettuccine noodles twisted smoothly across the plate, scattered bright red cherry tomato pieces mixed in, and topped with a generous layer of finely shredded white cheese and small green herb pieces sprinkled all over. The texture of the pasta looks soft and slightly glossy, with a subtle shine from the sauce. A silver fork with a wooden handle is placed under some noodles on the left side, blending into the dish. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 and cook, stirring, for a minute until fragrant. Add in the cherry tomatoes and cook, stirring, until the butter is melted and the tomatoes have softened slightly. The garlic should soften without colouring. Stir in the soy sauce and oyster sauce, then simmer for a minute to infuse 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 package instructions for dried pasta or cook fresh pasta for 2-3 minutes.

Step 3: Reserve a cup of pasta cooking water before draining. Return the pan with the butter and tomato sauce to the heat and add the cooked pasta along with 2 tablespoons of the reserved pasta water. Stir and cook for 3-4 minutes until the liquid has been absorbed and the pasta is glossy and thick.

Step 4: Divide the pasta among serving plates. Top with plenty of parmesan cheese, a drizzle of olive oil, and a sprinkling of spring onions and extra chilli flakes to taste.

Tips & Variations

For a creamier texture, add a splash of pasta water or a spoonful of cream before serving.

Swap cherry tomatoes for sun-dried tomatoes for a more intense flavor.

Use gluten-free pasta if preferred to accommodate dietary restrictions.

Add cooked shrimp or chicken for extra protein and make it a more substantial meal.

FAQs

Can I make this recipe vegan?

To make it vegan, substitute the butter with a plant-based alternative and replace parmesan with a vegan cheese or nutritional yeast. Ensure the soy and oyster sauces are vegan-friendly or use mushroom-based sauces as alternatives.

What type of pasta works best for this dish?

Long, thin pasta like fettuccine, linguine, or spaghetti works best as it holds the sauce well. Both dried and fresh pasta are suitable; fresh pasta cooks faster and has a tender texture.