Brown Butter Tomato Pasta

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• 16 oz bucatini or spaghetti
• 4 cup cherry tomatoeshalved
• 6 tbsp unsalted butter
• 4 garlic clove, thinly sliced
• 8 tbsp grated Parmigiano-Reggiano
• 1 tsp red pepper flakes
• Sea salt, black pepper and torn basilto finish

Instructions

Amounts and pan sizes below are written for 4 servings and update with your serving size. Tap a step to keep your place — the rest gently fades back.

1. 01Step 1 — Boil the pastaBring 8 quarts of water to a rolling boil (212°F) and add 2 tbsp salt. Cook 16 oz pasta until 1 minute short of al dente, about 8 minutes. Reserve 1 cup of the pasta water before draining.
2. 02Step 2 — Brown the butterMelt ⅜ cup butter in a wide skillet over medium heat (about 300°F). Let it foam, then turn the color of hazelnuts, 2 to 3 minutes. Add 4 sliced garlic clove and 1 tsp red pepper flakes and cook 30 seconds.
3. 03Step 3 — Blister the tomatoesRaise the heat to medium-high (about 375°F) and add 4 cup halved cherry tomatoes, cut-side down, with a pinch of salt. Leave them undisturbed 4 minutes, then press gently so they slump into the butter.
4. 04Step 4 — EmulsifyAdd the drained pasta and ½ cup of the reserved pasta water. Toss hard over medium heat for 1 to 2 minutes until the sauce turns glossy and coats every strand.
5. 05Step 5 — FinishOff the heat, stir in ½ cup grated Parmigiano-Reggiano, loosening with another splash of pasta water if needed. Top with torn basil and cracked black pepper and serve right away.