Fettuccine with Roasted Tomatoes and Butter

Ingredients

• 12 oz fettuccine
• 2 cups cherry tomatoes
• 4 tbsp butter
• 2 cloves garlic
• ¼ cup fresh basil
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. On a baking sheet, toss the 2 cups cherry tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast until tomatoes are blistered and juicy, about 20 minutes.

2. 2

   While tomatoes roast, bring a large pot of salted water to a boil. Cook the 12 oz fettuccine according to package directions until al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining.

3. 3

   In a large skillet over medium heat, melt the 4 tbsp butter. Add the 2 minced garlic cloves and cook until fragrant, about 1 minute, stirring constantly.

4. 4

   Add the roasted tomatoes and their juices to the skillet. Stir in the remaining 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2 minutes, mashing some tomatoes with a spoon to create a chunky sauce.

5. 5

   Add the drained fettuccine to the skillet. Toss to coat, adding reserved pasta water a splash at a time until the sauce clings to the pasta, about 1-2 minutes.

6. 6

   Remove from heat and stir in the 1/4 cup chopped fresh basil. Serve immediately, topped with extra basil if desired.

Tools you’ll need

• baking sheet
• large pot
• large skillet
• colander

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