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Blistered Tomato Garlic Butter Pasta is a simple, yet satisfying pasta dish! Fresh, juicy tomatoes that have been blistered in an herb butter are the stars of this recipe. Toss it all together with some spaghetti, a little bit of cheese and you are ready to eat! 

If you have a garden that is overflowing with fresh tomatoes (or know of someone who does), this is the perfect time of year to make this recipe! Even if you don’t have access to a garden, farmer’s markets and grocery stores are overflowing with fresh tomatoes and herbs right now. This recipe can be very versatile to whichever type of tomato you have on had. Baby Romas, Baby Heriloom or Cherry Tomatoes would all work perfectly!

Fresh basil, thyme and parsley are preferred for this recipe, but if you don’t have access to them, you can always use dried herbs. I would recommend cutting the measurements in half when using dried herbs as they are more potent. Oh, and you can’t forget the garlic. It infuses into the butter and delivers that decadent garlic butter taste we all love. 

After whipping up this recipe, I had some leftovers and they re-heated beautifully the next day! You could also easily add a protein to this recipe if desired. Grilled chicken or shrimp would be delicious!

A simple recipe that only requires a handful of ingredients and helps you use up your fresh produce. Dig on in!

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Blistered Tomato Garlic Butter Pasta


  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Description

Blistered Tomato Garlic Butter Pasta is a simple, yet satisfying pasta dish! Fresh, juicy tomatoes that have been blistered in an herb butter are the stars of this recipe. Toss it all together with some spaghetti, a little bit of cheese and you are ready to eat!


Scale

Ingredients

  • 1 pint cherry tomatoes, baby roma tomatoes or baby heirloom tomatoes
  • 4 tablespoons butter
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons chopped garlic
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded Asiago cheese
  • 1 cup pasta water saved from spaghetti
  • 1 standard package spaghetti (about 17.6 oz)

Instructions

  1. Melt the butter in a large skillet over medium heat. Add in the tomatoes (whole) and gently toss to coat. Allow the tomatoes to blister (but not burn) for several minutes. They may pop every once in a while and that is ok. Add in the fresh basil, thyme, parsley and garlic and toss to coat. Reduce the heat if needed to keep the butter from browning or burning.
  2. Meanwhile, bring a large pot of water to a boil and cook the spaghetti according to package instructions. Before straining, save 1 cup of pasta water and set aside. Once the pasta is drained, add it in with the blistered tomatoes, the 1 cup of saved pasta water, salt, pepper and the Asiago cheese. Gently use tongs to toss it all together until combined.
  3. Serve with additional fresh tomatoes, basil or cheese if desired.

Notes

  • You can use any small tomatoes you have on hand for this recipe!
  • A protein can easily be added to this recipe as well. Grilled chicken or shrimp would be delicious!

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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1 Comment

  1. haley

    Yum! The perfect summer recipe!

    Reply

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