Sometimes all you need is a simple, buttery bowl of pasta to make your day better. This Garlic Tomato Butter Pasta brings together mellow roasted garlic, sun-dried tomatoes, and fresh basil in a rich, flavorful sauce that coats delicate angel hair perfectly.
If you’re craving comfort with a gourmet twist, this pasta delivers. The homemade compound butter is the secret weapon here. It infuses the dish with sweet garlic, tangy tomato, and herby freshness all in one go. Make a batch and keep it in your fridge to instantly upgrade any pasta night.
Helpful Tips
- Roast the garlic low and slow: Keep the heat low while simmering the garlic in olive oil. It should turn soft and golden, not browned or crispy.
- Use high-quality sun-dried tomatoes: Oil-packed tomatoes tend to have the best flavor and blend smoothly into the butter.
- Don’t skip the pasta water: It helps emulsify the butter into a creamy sauce that clings beautifully to the noodles.
You Might Also Like
Like it, Love it, Want Some More of It? Subscribe to our YouTube channel to watch us cook and follow us on Pinterest, Instagram and Facebook. We really love it when you save our recipes to Pinterest 😊
Garlic Tomato Butter Pasta
Ingredients
- 2 whole garlic bulbs peeled
- 1/2 cup (118 ml) olive oil to cover the cloves
- 1/2 cup (114 g) butter softened
- 2 tablespoon (10 g) sun-dried tomatoes
- 3 tablespoons (15 g) Parmesan grated
- 5-6 fresh basil leaves chopped
- Salt and freshly ground black pepper to taste
- 6 ounces (170 g) angel hair pasta
- Extra Parmesan basil for garnish (optional)
Instructions
- Peel the garlic cloves and add them to a small saucepan over low heat. Pour in enough olive oil to submerge the garlic. Cook for 20 minutes, until the garlic is soft and golden. Remove from heat and let cool slightly. You can reserve the garlic oil for another use.
- Once cooled, spoon the garlic into a chopper and add the sun-dried tomatoes, basil, Parmesan, butter and some salt and pepper. Blend until smooth.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve some cooking water before draining.
- Add 4 tablespoons of the garlic-tomato basil butter to a skillet and stir until the butter melts. Transfer the cooked pasta to the skillet along with about 1/4 cups of the reserved cooking water. Add more water, as necessary to make a creamy sauce. Garnish with Parmesan, and basil, as you like.
- Transfer the remaining butter to a piece of wax or parchment paper. Roll it up and chill in the refrigerator or freezer.
Video
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.