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.
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/