Pasta Nights

Brown Butter Tomato Pasta with Crispy Breadcrumbs

Brown Butter Tomato Pasta with Crispy Breadcrumbs

This brown butter tomato pasta is built for the night when you want something deeply flavorful from a short list of ingredients. Butter is cooked until nutty and fragrant, then cherry tomatoes collapse into a glossy sauce with garlic, a pinch of red pepper, and pasta water. The crispy breadcrumbs are not fussy, but they make the bowl feel finished: golden, salty, and just crunchy enough to contrast the soft tomatoes. It is simple comfort food with a little restaurant-style polish, made entirely from weeknight pantry habits.

Ingredients

  • 12 ounces spaghetti, linguine, or bucatini
  • 6 tablespoons unsalted butter, divided
  • 3/4 cup panko breadcrumbs
  • 1/2 teaspoon kosher salt for breadcrumbs, plus more for pasta water
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 pint cherry tomatoes, halved
  • 4 garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon tomato paste
  • 1/2 cup reserved pasta water, plus more as needed
  • 1/2 cup finely grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1/3 cup torn basil leaves

Instructions

  1. Bring a large pot of generously salted water to a boil. Cook the pasta until just shy of al dente according to package directions. Reserve at least 1 cup of pasta water before draining.
  2. While the water heats, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the panko, 1/2 teaspoon kosher salt, and black pepper. Stir constantly for 3 to 5 minutes, until the crumbs are golden and crisp. Transfer to a bowl and wipe out loose crumbs from the skillet.
  3. Return the skillet to medium heat and add the remaining 4 tablespoons butter. Cook, swirling often, until the butter foams, smells nutty, and the milk solids turn amber brown. Watch closely so it does not burn.
  4. Add the olive oil, tomatoes, garlic, and red pepper flakes. The tomatoes may sputter slightly. Cook for 6 to 8 minutes, stirring occasionally, until the tomatoes soften and release their juices.
  5. Stir in the tomato paste and cook for 1 minute to deepen its flavor. Add 1/2 cup reserved pasta water and stir until the sauce looks glossy.
  6. Add the drained pasta directly to the skillet. Toss for 1 to 2 minutes over medium-low heat, adding more pasta water a splash at a time until the sauce coats the noodles.
  7. Turn off the heat and fold in the Parmesan and lemon juice. Taste before adding more salt because Parmesan and pasta water both contribute seasoning.
  8. Serve immediately with basil and a generous shower of crispy breadcrumbs on each bowl.