Introduction

This Tomato Garlic Butter Pasta is a quick and flavorful dish combining rich butter, vibrant cherry tomatoes, and a hint of chili heat. Perfect for a weeknight dinner, it comes together easily with simple ingredients and delivers a deliciously comforting meal.

Tomato Garlic Butter Pasta Recipe - Recipe Image

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. Then add the cherry tomatoes and cook, stirring, until the butter is just melted and the tomatoes have softened slightly. Avoid browning the garlic. Next, stir in the soy sauce and oyster sauce. Simmer for a minute to let the flavors blend, then remove the pan from the 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. For dried pasta, follow package timing; for fresh pasta, cook for 2-3 minutes or until tender but firm.
Step 3: Once the pasta is al dente, reserve a cup of the pasta cooking water. Return the butter and tomato sauce to the heat and add the pasta directly into the pan. Pour in a few tablespoons of the reserved cooking water and cook, stirring, for 3-4 minutes until the sauce thickens and coats the pasta with a glossy finish.
Step 4: Divide the pasta among serving plates. Top with generous amounts of parmesan cheese, a drizzle of olive oil, and a sprinkle of spring onions and extra chilli flakes for added heat.

Tips & Variations

For a gluten-free option, substitute the pasta with gluten-free varieties or spiralized vegetables like zucchini noodles.
Add fresh basil or parsley at the end for a bright herbal note.
Use sun-dried tomatoes in place of cherry tomatoes for a deeper, sweeter flavor.
If you prefer less heat, reduce or omit the chilli flakes altogether.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or olive oil to loosen the sauce and maintain its glossy texture. Avoid microwave reheating alone, as it can dry out the butter sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, this recipe works well with fettuccine, linguine, spaghetti, or any pasta shape you prefer. Fresh or dried pasta can be used depending on what you have available.

What can I substitute if I don’t have oyster sauce?

You can substitute oyster sauce with hoisin sauce or a mixture of soy sauce and a small amount of honey or brown sugar to balance the flavors. Keep in mind the sauce consistency and taste may vary slightly.

Tomato Garlic Butter Pasta Recipe

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★★★★★

4.9 from 53 reviews

This Tomato Garlic Butter Pasta is a luscious and flavorful dish combining the richness of butter and olive oil with the savory depth of soy and oyster sauces. Cherry tomatoes and garlic add freshness and aroma, while chili flakes provide a gentle heat, all tossed with your favorite pasta for a simple yet indulgent meal perfect for any occasion.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Pasta
Method: Stovetop
Cuisine: Italian-inspired

Ingredients

Scale

Sauce 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

Pasta

200g (7 oz) dried fettuccine, linguine or spaghetti or 400g (14 oz) fresh pasta

Toppings

Finely grated parmesan cheese, to serve
1 tbsp finely sliced spring onions (scallions), to serve

Instructions

Prepare the sauce: Heat a large deep frying pan over medium-high heat and add the olive oil, butter, garlic, and chili flakes. Stir and cook for about a minute until fragrant, ensuring the garlic softens but does not brown. Add the quartered cherry tomatoes and continue cooking until the butter melts and tomatoes soften slightly. Then stir in soy sauce and oyster sauce, simmer for one minute to infuse flavors. Remove from heat and set aside while pasta cooks.
Cook the pasta: Bring a large pot of salted water to a rapid boil over high heat. Add the dried pasta and cook according to package instructions until al dente, or if using fresh pasta, cook for 2-3 minutes until tender but firm.
Combine pasta and sauce: Once pasta is cooked, reserve one cup of the pasta cooking water. Return the butter and tomato sauce to heat, add the pasta directly into the pan, along with 2 tablespoons of the reserved pasta water. Stir and cook for 3-4 minutes until the sauce is thick, glossy, and coats the pasta evenly.
Serve: Divide the pasta among serving plates. Top each serving with a generous amount of finely grated parmesan, a drizzle of extra virgin olive oil, and a sprinkling of sliced spring onions and extra chili flakes for added flavor and garnish.

Notes

For a vegetarian version, substitute oyster sauce with a vegetarian alternative or mushroom sauce.
Use fresh pasta for a softer texture and quicker cooking time.
Adjust chili flakes to taste depending on your preferred heat level.
Reserve pasta water to help create a glossy, emulsified sauce that clings to the pasta.
Parmesan can be omitted or replaced with a vegan cheese substitute if desired.

Keywords: tomato garlic butter pasta, easy pasta recipe, cherry tomato pasta, garlic butter sauce, stovetop pasta, quick dinner, simple pasta dish