I just love summer tomatoes. We moved into our new house the first weekend in June. Knowing we were late in the season, we moved in on Saturday and planted a garden on Sunday. Mostly tomatoes in the garden. Nothing beats garden tomatoes. This is one of my favorite ways to serve up those beautiful garden cherry tomatoes that are actually inside rather than eaten straight off the plant.
This recipe uses rich praguera butter. Since butter is the main sauce in this dish, using a particularly good butter like Plugra will go a long way. Believe me. Crushed garlic soaks in the butter as it browns to create a nutty, garlicky butter sauce. Besides the taste, what’s the best part of this meal? Less than 15 minutes to make!
production time: <15 minutes
yield: Serves 4 to 6
1 pound spaghetti
1/2 cup Unsalted Plugra Butter
3 to 4 cloves of garlic, crushed
1 pint cherry or grape tomatoes, halved
1 handful fresh basil leaves, chiffoned
1/4 cup grated Parmesan cheese
1. Cook pasta in salted water according to package directions.
2. Meanwhile, melt butter over medium heat. Add the crushed garlic and continue cooking until the butter starts to bubble. Watch carefully until the butter turns golden brown. Remove from heat immediately to avoid burns.
3. In a large bowl, pour the garlic brown butter over the cooked pasta. Toss with tomatoes and basil. Garnish with freshly grated Parmesan cheese.