20 Minute Garlic Basil Butter Pasta

By Ellie

6 Person

200 Minutes

467 Calories

Buttery, basily pasta with garlic and black pepper, served topped with fresh cherry tomatoes. Ready in about 20 mins and uses mostly pantry staple ingredients. There are many tutorials on spaghetti recipes online, but the main difference is what sauce to use. Spaghetti is popular with many people, not only because of its taste but also because it is easy to make, you can make several kinds of spaghetti, of course, each kind of taste is worth sharing, So let's take a look at these spaghetti recipes and hope you enjoy them!

Ingredients

kosher salt
crushed red pepper flakes
2 tbsp. extra virgin olive oil
2 cups cherry tomatoes, halved
1 cup fresh basil, roughly chopped
1/2 cup pecorino cheese, freshly grated
1 1/2 tsp. freshly cracked black pepper
2-3 cloves garlic, minced or grated
6 tbsp. salted butter
1 pound bucatini pasta

Method

01

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.
02

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.
03

In a bowl, combine the tomatoes, remaining 1/4 cup basil, olive oil, red pepper flakes, and a pinch of salt.
04

To serve, divide the pasta among bowls and serve topped with tomatoes. Eat and enjoy.

Related Tags

20 Minute Garlic Basil Butter Pasta

3.8

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 467 Kcal
Prep Time 5 Mins
Cook Time 15 Mins
Total Time 200 Mins

02 Ingredients

kosher salt

crushed red pepper flakes

2 tbsp. extra virgin olive oil

2 cups cherry tomatoes, halved

1 cup fresh basil, roughly chopped

1/2 cup pecorino cheese, freshly grated

1 1/2 tsp. freshly cracked black pepper

2-3 cloves garlic, minced or grated

6 tbsp. salted butter

1 pound bucatini pasta

03 Method

Step 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.

Step 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.

Step 3

In a bowl, combine the tomatoes, remaining 1/4 cup basil, olive oil, red pepper flakes, and a pinch of salt.

Step 4

To serve, divide the pasta among bowls and serve topped with tomatoes. Eat and enjoy.

04 Author