Brown Butter Tomato Pasta

Ingredients

• 200 g bucatini or spaghetti
• 300 g cherry tomatoes (halved)
• 3 tbsp unsalted butter
• 2 garlic clove, thinly sliced
• 4 tbsp grated Parmigiano-Reggiano
• 0.5 tsp chilli flakes
• Sea salt, black pepper and torn basil (to finish)

Instructions

1. 1

   1. Boil the pasta: Cook the pasta in well-salted water until one minute short of al dente. Save a mug of the cooking water before draining.

2. 2

   2. Brown the butter: Melt the butter in a wide pan over medium heat and let it foam, then turn the colour of hazelnuts. Add the garlic and chilli for thirty seconds.

3. 3

   3. Blister the tomatoes: Add the tomatoes cut-side down with a pinch of salt. Leave them alone for four minutes, then press gently so they slump into the butter.

4. 4

   4. Emulsify: Add the pasta and a splash of pasta water. Toss hard over the heat until the sauce turns glossy and coats the strands.

5. 5

   5. Finish: Off the heat, stir through the Parmigiano, more pasta water if needed, then top with basil and cracked pepper.