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February 12, 2022

It’s always good now and again to just have a big bowl of starchy, silky and salty pasta. Browning the butter just takes things a step further and gives this pasta dish a nutty flavour. You can switch the fettuccine for linguine or tagliatelle if you like. You can use coloured tomatoes here if you like to add a pop of colour to the dish.

You'll Need:

250g/ ½ pound fettuccine
75g/ ⅓ cup butter
2 garlic cloves, finely chopped
500g/ 2½ cups cherry tomatoes, halved
3 sprigs thyme
100g/ 1 cup pecorino, finely grated
Small handful basil leaves, to serve
Sea salt and freshly ground black pepper

Full recipe & method here! donalskehan.com/recipes/brown-butter-confit-tomato-pasta/