15-Minute Tomato-Butter Spaghetti
If you’re craving a quick, comforting pasta dish that feels fresh and indulgent, look no further than this 15-Minute Tomato-Butter Spaghetti. This recipe marries the sweetness of cherry tomatoes with the richness of butter, all elevated by garlic and a kick of red pepper flakes. It’s a simple yet elegant dish that you can whip up any night of the week with just a handful of ingredients. Whether you’re a beginner or a seasoned cook, this recipe guarantees a satisfying meal ready in a flash.
Why This Recipe Is Reliable
This 15-Minute Tomato-Butter Spaghetti is a reliable go-to because it uses pantry staples and fresh ingredients that are easy to find. The method is straightforward—no complicated steps or fancy techniques—making it perfect for busy weeknights. The butter gently coats the pasta, creating a silky sauce that perfectly balances the juicy burst of cherry tomatoes. Plus, the garlic and red pepper flakes add layers of flavor without overpowering the dish. This recipe is flexible but foolproof, delivering consistent results every time.
What to Buy
- 8 oz spaghetti: Choose your favorite brand of spaghetti; whole wheat or gluten-free options work well too.
- 2 tbsp unsalted butter: Unsalted butter lets you control the salt level in the dish.
- 1 cup cherry tomatoes, halved: Fresh, ripe cherry tomatoes are essential for that juicy, sweet flavor burst.
- 2 cloves garlic, minced: Fresh garlic adds aromatic depth.
- 1/4 tsp red pepper flakes: Adjust for spice preference.
- Salt, to taste: Seasoning is key to bring out all the flavors.
- Black pepper, to taste: Freshly cracked black pepper adds a subtle heat and earthiness.
- Fresh basil leaves, for garnish: Adds a fresh herbal note and vibrant color.
- Parmesan cheese, for serving: Grated for a salty, nutty finish. Use a vegetarian-friendly parmesan if preferred.
Toolbox for This Recipe
- Large pot: For boiling the spaghetti.
- Large skillet or sauté pan: To cook the tomatoes and garlic in butter.
- Colander: To drain the pasta.
- Knife and cutting board: For prepping garlic and slicing tomatoes.
- Tongs or pasta fork: To toss the pasta with the sauce easily.
- Measuring spoons and cups: To ensure precise ingredient amounts.
15-Minute Tomato-Butter Spaghetti: How It’s Done
Step 1: Cook the Spaghetti
Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Add the 8 oz of spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes. Reserve about 1/2 cup of pasta water before draining the spaghetti in a colander.
Step 2: Sauté Garlic and Tomatoes in Butter
While the pasta cooks, melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Toss in the halved cherry tomatoes and sprinkle with 1/4 teaspoon of red pepper flakes, salt, and black pepper to taste. Cook the tomatoes for 3-4 minutes, stirring occasionally, until they soften and release their juices, creating a light sauce.
Step 3: Combine Pasta and Sauce
Add the drained spaghetti directly to the skillet with the tomato-butter sauce. Toss well to coat the pasta evenly. If the mixture seems dry, add reserved pasta water a tablespoon at a time until you achieve a silky, saucy consistency.
Step 4: Finish and Serve
Remove the skillet from heat. Tear fresh basil leaves and sprinkle them over the pasta. Serve immediately with a generous grating of Parmesan cheese on top. Enjoy this vibrant, buttery, and lightly spicy spaghetti that’s ready in the time it takes to boil pasta.
Make It Your Way
- Add protein like grilled chicken or pan-seared shrimp for a heartier meal.
- Swap out spaghetti for linguine or fettuccine for a different texture.
- Incorporate other fresh herbs such as parsley or oregano for a flavor twist.
- Stir in a splash of cream or a dollop of ricotta cheese for a creamier sauce.
- For extra depth, add a splash of white wine to the garlic and tomato sauté step.
- Try incorporating toasted pine nuts or walnuts for crunch and nuttiness.
- For a smoky nuance, use smoked paprika instead of red pepper flakes.
Slip-Ups to Skip
- Don’t overcook the garlic; it can become bitter if burnt.
- Avoid under-salting the pasta water—this is your first chance to season the spaghetti thoroughly.
- Be careful not to overcook the cherry tomatoes; they should burst gently but not turn mushy.
- Don’t skip reserving pasta water—it helps the sauce cling to the noodles.
- Avoid adding too much butter; it should enrich the sauce without making it greasy.
Freezer-Friendly Notes
This 15-Minute Tomato-Butter Spaghetti is best enjoyed fresh, as the delicate tomato and butter sauce can separate when frozen. However, if you want to prepare ahead, you can freeze the cooked spaghetti and sauce separately in airtight containers for up to 1 month. Thaw overnight in the refrigerator and gently reheat on the stove, adding a splash of water or broth to bring back the sauce’s silkiness.
15-Minute Tomato-Butter Spaghetti FAQs
Can I use other types of pasta for this recipe?
Absolutely! While spaghetti is classic, feel free to use linguine, fettuccine, or even penne. Different shapes offer varied textures but the sauce will complement them all beautifully.
How spicy is the dish with red pepper flakes?
The 1/4 teaspoon of red pepper flakes adds a gentle heat that enhances the flavors without overwhelming the palate. You can adjust this amount to your spice preference or omit it if you prefer a milder dish.
Can I make this recipe vegan?
Yes! Replace the butter with a plant-based alternative like vegan margarine or olive oil. For cheese, use a vegan Parmesan or nutritional yeast to maintain that savory finish.
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce and warm gently on the stove to preserve the flavors.
You Might Also Like
- Blistered Cherry Tomato Basil Spaghetti – Another fresh pasta dish highlighting the sweetness of cherry tomatoes and fragrant basil.
- Roasted Garlic Tomato Basil Linguine – A rich and flavorful twist with roasted garlic and linguine.
- Brown Butter Garlic Shrimp Ravioli – For when you want to indulge in a luxurious seafood pasta with a nutty brown butter sauce.
Time to Try It
Now that you have all the tips, tricks, and ingredients for this 15-Minute Tomato-Butter Spaghetti, it’s time to bring it to life in your kitchen. The beauty of this recipe lies in its simplicity and fresh flavors, proving that delicious meals don’t need to be complicated or time-consuming. Whether you’re feeding yourself or a crowd, this pasta will deliver satisfaction with every bite. So grab your skillet, boil that water, and get ready to enjoy a delightful dinner in just 15 minutes. Your taste buds will thank you!
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15-Minute Tomato-Butter Spaghetti
Ingredients
Equipment
Method
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Add the 8 oz of spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes. Reserve about 1/2 cup of pasta water before draining the spaghetti in a colander.
- While the pasta cooks, melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Toss in the halved cherry tomatoes and sprinkle with 1/4 teaspoon of red pepper flakes, salt, and black pepper to taste. Cook the tomatoes for 3-4 minutes, stirring occasionally, until they soften and release their juices, creating a light sauce.
- Add the drained spaghetti directly to the skillet with the tomato-butter sauce. Toss well to coat the pasta evenly. If the mixture seems dry, add reserved pasta water a tablespoon at a time until you achieve a silky, saucy consistency.
- Remove the skillet from heat. Tear fresh basil leaves and sprinkle them over the pasta. Serve immediately with a generous grating of Parmesan cheese on top. Enjoy this vibrant, buttery, and lightly spicy spaghetti that’s ready in the time it takes to boil pasta.
Notes
- Don’t overcook the garlic; it can become bitter if burnt.
- Reserve pasta water to adjust sauce consistency for a silky finish.
- Use unsalted butter to better control the salt level in your dish.
- Try adding grilled chicken or shrimp for a heartier meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
