Tomato Basil Butter Bucatini

• 8 oz bucatini
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, plus extra for garnish
• 1/4 tsp red pepper flakes (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese

Steps

1. 1 Cook bucatini in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. 2 Meanwhile, melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. 3 Add cherry tomatoes and red pepper flakes (if using), cook until tomatoes start to soften and release their juices, about 5 minutes.
4. 4 Stir in basil leaves and season with salt and pepper.
5. 5 Toss in the cooked bucatini, adding a splash of reserved pasta water to create a silky sauce. Stir in Parmesan cheese.
6. 6 Serve immediately, garnished with extra basil leaves.

Equipment

• Large pot
• Large skillet
• Tongs
• Cheese grater

Variations

• For a vegan option, swap the butter for olive oil and Parmesan for nutritional yeast.

Substitutions

• Substitute bucatini with spaghetti if bucatini is unavailable.

Pairings

• A crisp Pinot Grigio complements the fresh tomato and basil flavors beautifully.

Nutrition

Tips

• For extra flavor, use cherry tomatoes that are slightly overripe; they'll burst more easily and add sweetness.
• Reserve pasta water is key for achieving that perfect sauce consistency!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to restore sauciness.

Freezing: This dish does not freeze well due to the fresh basil and texture of the pasta.

Serving Suggestions

• Pair with a simple side salad or some crusty bread for a complete meal.

FAQ