Brown Butter Tomato Pasta

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• 200 g bucatini or spaghetti
• 300 g cherry tomatoeshalved
• 3 tbsp unsalted butter
• 2 garlic clove, thinly sliced
• 4 tbsp grated Parmigiano-Reggiano
• ½ tsp chilli flakes
• Sea salt, black pepper and torn basilto finish

Step-by-Step Instructions

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1. 01Boil the pastaCook the pasta in well-salted water until one minute short of al dente. Save a mug of the cooking water before draining.
2. 02Brown the butterMelt 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. 03Blister the tomatoesAdd 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. 04EmulsifyAdd the pasta and a splash of pasta water. Toss hard over the heat until the sauce turns glossy and coats the strands.
5. 05FinishOff the heat, stir through the Parmigiano, more pasta water if needed, then top with basil and cracked pepper.