Introduction

This Tomato Garlic Butter Pasta is a simple yet flavorful dish that combines the richness of butter with the freshness of cherry tomatoes and a hint of chili heat. Perfect for a quick weeknight dinner, it’s comforting, glossy, and topped with parmesan for an extra burst of taste.

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. Add the cherry tomatoes and cook, stirring, until the butter melts and the tomatoes soften slightly. Add the soy sauce and oyster sauce, simmer for a minute to infuse the flavors, then remove from 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 according to package instructions for dried pasta or 2-3 minutes for fresh pasta.
Step 3: Once the pasta is al dente, reserve a cup of pasta water. Return the tomato butter sauce to the 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 thickens and coats the pasta in a glossy finish.
Step 4: Divide the pasta onto serving plates. Top with plenty of grated parmesan, a drizzle of olive oil, and a sprinkle of spring onions and extra chilli flakes to taste.

Tips & Variations

Use fresh pasta for a softer texture and shorter cooking time, or dried pasta for a chewier bite.
Add fresh basil or parsley for an herbal freshness if desired.
Adjust the chilli flakes to your preferred heat level or omit for a milder dish.
Substitute oyster sauce with hoisin sauce for a slightly sweeter flavor.

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 restore the sauce’s glossiness and prevent sticking. Avoid microwaving without stirring as the butter sauce can separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, this recipe works well with any long pasta such as spaghetti, linguine, or fettuccine. Choose your favorite or what you have on hand.

Is this dish spicy?

The recipe includes chilli flakes for a mild heat, but you can adjust the amount or skip it entirely for a non-spicy version.

Tomato Garlic Butter Pasta Recipe

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★★★★★

4.4 from 121 reviews

Tomato Garlic Butter Pasta is a luscious, flavorful dish combining the richness of butter and garlic with the sweetness of cherry tomatoes and a touch of heat from chilli flakes. Enhanced with savory soy and oyster sauces, this pasta delivers a glossy, thick sauce that coats each strand perfectly. Topped with parmesan, spring onions, and a drizzle of olive oil, it’s an effortless yet indulgent meal ideal for weeknights or casual dinners.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2–3 servings 1x
Category: Main Course
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. Add the olive oil, butter, finely chopped garlic, and chilli flakes, stirring continuously for about a minute until fragrant. Then add the quartered cherry tomatoes and cook, stirring occasionally, until the butter is just melted and the tomatoes have softened slightly. Be careful not to brown the garlic to keep it from becoming bitter. Next, stir in the soy sauce and oyster sauce, and let it simmer for one minute to meld the flavors. Remove the pan from heat and set aside until the pasta is ready.
Cook the Pasta: Bring a large pot of salted water to a vigorous boil over high heat. Add your chosen pasta—if using dried, follow the package instructions for timing to achieve al dente; if fresh, cook for 2-3 minutes until al dente. Stir occasionally to prevent sticking.
Combine Pasta and Sauce: Once the pasta is al dente, reserve one cup of the pasta cooking water before draining any excess. Return the butter and tomato sauce pan to the heat, then immediately add the cooked pasta along with a couple tablespoons of the reserved pasta water. Stir and cook for 3-4 minutes, allowing the pasta to absorb the sauce and the liquid to thicken, resulting in a glossy, well-coated dish.
Serve and Garnish: Divide the pasta among serving plates. Generously top with finely grated parmesan cheese, drizzle a little extra virgin olive oil over each portion, and sprinkle the sliced spring onions and additional chilli flakes to taste. Serve immediately while warm and luscious.

Notes

For best flavor, use unsalted butter to control the salt levels in the dish.
If you want a vegetarian option, replace oyster sauce with mushroom stir-fry sauce or omit it entirely.
Adjust chilli flakes to taste depending on your preferred spice level.
Reserve pasta water carefully; it contains starch that helps the sauce cling to the pasta.
This recipe works beautifully with any long pasta varieties like linguine, fettuccine, or spaghetti.

Keywords: Tomato garlic butter pasta, easy pasta recipe, cherry tomato pasta, garlic butter sauce, quick dinner pasta