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Kicking off tomato season a bit early with this 20 Minute Garlic Basil Brown Butter Pasta. Buttery, basily pasta with garlic and black pepper, served topped with fresh cherry tomatoes. It’s a garden fresh take on pasta, that’s ready in about 20 minutes, and uses mostly pantry staple ingredients. Ideal for any day of the week from now until fall!
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You know those dishes you crave on the busiest/craziest/most stressful days? This is that dish, and it is perfection. Or as close to it as it can get. It’s also so delicious and so easy that it’s almost embarrassing. I wondered if I should really be sharing what’s essentiality “buttered” pasta. But the bottom line? This pasta is too good not to share with you all today.
This pasta is one of my go-to dinners when I have zero time and zero energy left to cook. It’s also 100% inspired by my mom, which makes me love it even more.
First, let me back up. I shared a version of this recipe on my Instagram stories a few weeks back and you guys seemed to go absolutely crazy for it. SO much so that I’m still getting questions about when I will be sharing the recipe here on HBH. This is not the exact recipe I shared on my stories, but it’s similar, and it’s just as good. So hoping you guys are as excited as I am about this pasta.
Growing up my mom’s specialty (other than her chocolate chip cookies of course) was her buttered pasta. What’s buttered pasta you ask?
Exactly as it sounds, butter + pasta, and most definitely a pinch of salt too. My mom’s go-to, and to this day one of her favorites. Though she now much prefers my version that you see here today, with plenty of fresh basil and cherry tomatoes.
This dish starts out very similar to a classic cacio e pepe, but in addition to black pepper, I also like to add a good amount of garlic. I know some of you are not garlic fans. If that’s you, just omit it. BUT for those of us who love garlic, this is the pasta for you. Aside from all the basil, the garlic is key here. It caramelizes in the butter and creates the most subtle garlic flavor that’s also the slightest bit sweet.
Absolutely mouthwatering when tossed with pasta, garden fresh basil, and plenty of black pepper. SIMPLE, but DELISH.
Now, you could stop right there and serve this pasta up as is. It’s great, and often times this is just how I like to do it…
But, cherry tomato season is upon us. I couldn’t help but top this buttery pasta with fresh cherry tomatoes and a touch of lemon. Again, not completely needed, but a very tasty addition if you have a garden full of tomatoes. Or just hit up your local market or farm market.
I know it’s a tinsy bit early for the garden tomatoes. But my market has been stocked with sweet as can be California cherry tomatoes for the last few weeks. So I pretty much always have some in my pantry these days. Too good to pass up, you know?
And that’s it. Takes maybe 15-20 minutes to make, fresh, buttery, hinted with garlic, so much basil flavor, and finished with sweet cherry tomatoes that burst in your mouth. 8 simple ingredients that when combined taste really, really, dang good.
And that’s about all you need to know. Dinner tonight = done!
If you make this 20 Minute Garlic Basil Brown Butter Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
20 Minute Garlic Basil Butter Pasta
Ingredients
- 1 pound bucatini pasta
- 6 tablespoons salted butter
- 2-3 cloves garlic, minced or grated
- 1 1/2 teaspoons freshly cracked black pepper
- 1/2 cup pecorino cheese, freshly grated
- 1 cup fresh basil, roughly chopped
- 2 cups cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- crushed red pepper flakes
- kosher salt
Instructions
- 1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Drain.2. Melt 4 tablespoons butter in a large skillet over medium heat. Add the garlic and pepper and cook 1-2 minutes, until the butter is browning and the garlic is golden and fragrant. Reduce the heat to low and add 1/2 cup pasta water, the pasta, remaining butter, and pecorino. Tossing until melted. Remove from the heat, add 3/4 cup basil and toss, adding in more pasta water if needed to thin the sauce. 3. In a bowl, combine the tomatoes, remaining 1/4 cup basil, olive oil, red pepper flakes, and a pinch of salt. 5. To serve, divide the pasta among bowls and serve topped with tomatoes. Eat and ENJOY.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I love love LOVE the way you styled this. Trying it for sure and just saved it on Pinterest! Thank you 🙂
Thank you so much Anthea! I hope you love this when you try it! xTieghan
This was super yummy. Used parmesan instead of pecorino since that’s I had on hand and cooked up some shrimp with it. Delish! thanks for the easy recipe
Thank you for trying this Emilie! xTieghan
Apologies for the typo in my comment (above)
I was just trying to say that this recipe reminded me that sometimes “simple” truly is best! It makes the ingredients and flavours shine! This was seriously amazing!!!!!!
Delicious and elegantly simple on its own. We added wild caught monk fish; garden salad; sardines; and/or fried egg on different nights to mix things up and add protein (depending on the night). Thanks, Tieghan!!
Thank you Anjali! xTieghan
This looks good. But It’s called “20 minute” pasta, but the cook time says “1 hour 15 minutes” and then total time says “15 minutes” , that doesn’t quite add up lol
Oops sorry about that! I will fix it haha! Thank you Katie! xTieghan
The simplicity of this, is what makes it truly amazing. I made this and it was pure heaven!! We enjoyed it with wine and it was to die for. I am a toppings/ingredients/flavour freak, so this recipe was a good reminder for me that sometimes not simple is best. Thanks for sharing!!!
Thank you so much Becca! xTieghan
Can’t pass up a quick meal for weeknights! This sounds amazing, will be trying out for my fam! Pinned!
Right?! I hope you all love this recipe, Jess! xTieghan
I made this for dinner tonight, and it was easy, quick and delicious. I used cherub tomatoes from the grocery store and roasted them dressed with olive oil, red pepper flakes and salt at 400 degrees for 15 minutes (as described in your Caprese Pesto Pasta Bake recipe). I always look forward to my daily email from you. Thank you Tieghan!
Thank you Earline! I am so glad you are enjoying my blog and this recipe! xTieghan
Oh my goodness, this sounds absolutely delicious! And so simple too. I’ll definitely be trying to make this this coming week.
Emily | Snippets of Emily’s Life xx
I am so glad you like this and I hope you try it! Thank you! xTieghan
There’s nothing better than basil and brown butter! Love this summery pasta!
Right?! Thank you so much Laura! I am so glad you loved this! xTieghan
Ha!
I was going to propose your summer tomato pasta (https://www.halfbakedharvest.com/cherry-tomato-summer-pasta/) from last year as a meal for us next week. I think I will give this one a go instead.
Thanks for your work. We use your recipes all the time and can’t imagine what we did without you!
I hope you love this one, David! You are too sweet, I am so glad you are loving my recipes! Thank you so much! xTieghan
Looks wonderful! Do you think any other veggies would work in this recipe? My husband and I aren’t huge fans of tomatoes, but I would love to add another veggie to this for the pop of color and freshness.
Hey Cori! Honestly any veggie you guys love will be great! I’d probably sauté some broccoli or zucchini along with the garlic OR toss in fresh spinach or kale towards the end of cooking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Aaah…this reminds me of a time when my kids were young & would only eat pasta with butter & (Parmesan) cheese. When I was a kid, my mom threw in cottage cheese & it was our Lenten Friday meal many times. But brown butter & cheese? Would not have thought of that but it’s brilliant! It takes a very simple dish to the next, more flavorful, level. Thanks again Tieghan, for a great recipe & some very happy food memories (which is half the fun of cooking for me…the memories)
Yes so glad you came across this one! I hope you (and hopefully your kids still) love this recipe Marcia!! Thank you so much! xTieghan
this is my kind of go to speedy lunch!!
YES! I hope you try this Ruth! xTieghan
thanks for share recipe thats pretty good
Thank you! xTieghan