Brown Butter Tomato Pasta
This brown butter tomato pasta is where comfort meets sophistication. Sweet, blistered cherry tomatoes and fragrant brown butter come together in a glossy tomato paste sauce that coats every bite of rigatoni. Brightened with fresh basil and lemon zest, and finished with a sprinkle of Parmesan, it’s a cozy yet elevated pasta that feels special without requiring much effort. Check out Brandon on Instagram @brandongouveia for more recipe inspo!
Tasty Team
Total Time
55 minutes
55 min
Prep Time
10 minutes
10 min
Cook Time
45 minutes
45 min
Total Time
55 minutes
55 min
Prep Time
10 minutes
10 min
Cook Time
45 minutes
45 min
Ingredients
for 2 servings
- 8 oz rigatoni pasta
- ½ cup cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, plus more for cooking the pasta
- 1 teaspoon black pepper
- 8 tablespoons cold unsalted butter, divided
- ½ small onion, diced
- 5 garlic cloves, minced
- 5 tablespoons tomato paste
- 2 tablespoons chopped fresh basil
- 1 lemon, zested
- ¼ cup grated parmesan cheese
Nutrition Info
- Calories 679
- Fat 53g
- Carbs 44g
- Fiber 3g
- Sugar 4g
- Protein 10g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 425°F (220°C). Bring a large pot of salted water to a boil over high heat. Add the rigatonia, and boil until al dente, 8–10 minutes. Drain, reserving ½ cup of the pasta cooking water. Set aside.
- Toss together the tomatoes, oil, salt, and pepper in a bowl. Arrange evenly on a baking sheet. Roast in the preheated oven until blistered, about 5 minutes. Remove from the oven, and set aside.
- Melt 6 tablespoons of the butter in a large skillet over medium heat. Cook, swirling the skillet, until the butter is foamy and golden with brown specks, about 3 minutes. Add the onion, and cook, stirring often, until translucent, about 1 minute. Stir in the garlic, and cook, stirring constantly, for 30 seconds. Stir in the tomato paste, and cook, stirring constantly, until it darkens in color, about 2 minutes.
- Add the reserved ½ cup pasta cooking water to the mixture in the skillet. Cook over low heat, stirring constantly, until the mixture emulsifies and forms a glossy sauce, about 2 minutes.
- Add the drained rigatoni to the mixture in the skillet, and toss to coat. Stir in the remaining 2 tablespoons butter. Cook over low heat, stirring constantly, until well combined, about 1 minute. Add the basil and lemon zest, tossing gently to combine.
- Divide the pasta evenly among 2 bowls. Top evenly with the roasted tomatoes. Sprinkle with the Parmesan, and serve.
- Enjoy!
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