Introduction

This Tomato Garlic Butter Pasta is a simple yet flavorful dish that combines the richness of butter and the zing of garlic with juicy cherry tomatoes. It’s quick to make and perfect for a cozy weeknight dinner.

Tomato Garlic Butter Pasta Recipe - Recipe Image

Ingredients

1 tbsp extra virgin olive oil, plus extra for drizzling
75g (2.5 oz) unsalted butter
4 garlic cloves, finely chopped
1 tsp chilli flakes, plus extra to serve
200g (7 oz) cherry tomatoes, quartered
1 tbsp soy sauce
2 tbsp oyster sauce
200g (7 oz) dried fettuccine, linguine or spaghetti, or 400g (14 oz) fresh pasta
Finely grated parmesan cheese, to serve
1 tbsp finely sliced spring onions (scallions), to serve

Instructions

Step 1: Heat a large deep frying pan over medium-high heat. Add the olive oil, butter, garlic, and chilli flakes. Cook, stirring, for about a minute until fragrant. Add the quartered cherry tomatoes and cook, stirring, until the butter has melted and the tomatoes soften slightly. Be careful to avoid colouring the garlic. Stir in the soy sauce and oyster sauce, then simmer for one minute to blend the flavors. Remove from heat and set aside.
Step 2: Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente. For dried pasta, follow the package instructions. For fresh pasta, cook for 2-3 minutes or until al dente.
Step 3: Once cooked, reserve one cup of the pasta water. Return the tomato and butter sauce to the heat, then add the drained pasta directly into the pan. Pour in a couple of tablespoons of the reserved pasta water. Cook and stir for 3-4 minutes until the sauce thickens and coats the pasta with a glossy finish.
Step 4: Serve the pasta on plates. Top generously with grated parmesan, a drizzle of olive oil, and a scattering of spring onions and extra chilli flakes for added heat.

Tips & Variations

For extra depth, add a splash of white wine when simmering the tomato sauce.
Swap oyster sauce for a vegetarian mushroom oyster sauce if you prefer a plant-based option.
Fresh herbs like basil or parsley make a lovely garnish and bring a bright contrast.
If you like it spicier, increase the chilli flakes or add fresh sliced chillies.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or olive oil to loosen the sauce and maintain the pasta’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, feel free to use your favorite pasta shape. This recipe works well with fettuccine, linguine, spaghetti, or fresh pasta.

What if I don’t have oyster sauce?

You can substitute oyster sauce with soy sauce combined with a little honey or sugar to balance the sweetness, or use a vegetarian mushroom oyster sauce.

Tomato Garlic Butter Pasta Recipe

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5 from 123 reviews

This Tomato Garlic Butter Pasta combines the rich flavors of garlic, butter, and chili flakes with juicy cherry tomatoes and savory soy and oyster sauces. This quick and easy pasta dish is finished with grated Parmesan, spring onions, and a drizzle of olive oil, creating a comforting and flavorful meal perfect for any weeknight.

Author: Zane
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-inspired

Ingredients

Scale

Sauce

1 tbsp extra virgin olive oil, plus extra for drizzling
75g (2.5 oz) unsalted butter
4 garlic cloves, finely chopped
1 tsp chilli flakes, plus extra to serve
200g (7 oz) cherry tomatoes, quartered
1 tbsp soy sauce
2 tbsp oyster sauce

Pasta

200g (7 oz) dried fettuccine, linguine or spaghetti, or 400g (14 oz) fresh pasta

To Serve

Finely grated Parmesan cheese
1 tbsp finely sliced spring onions (scallions)

Instructions

Prepare the Sauce: Heat a large deep frying pan over medium-high heat. Add the olive oil, butter, garlic, and chilli flakes and cook, stirring, for about one minute until fragrant. Add the quartered cherry tomatoes and cook, stirring, until the butter has just melted and the tomatoes have softened slightly. Be careful to soften the garlic without browning it. Next, stir in the soy sauce and oyster sauce. Simmer for a minute to allow the flavors to infuse, then remove the pan from the heat and set aside.
Cook the Pasta: Bring a large pot of salted water to a rapid boil over high heat. Add the pasta and cook until al dente—about 8-10 minutes for dried pasta or 2-3 minutes for fresh pasta, following package instructions if available.
Combine Pasta and Sauce: Once the pasta is al dente, reserve one cup of the pasta cooking liquid. Return the butter and tomato sauce to the heat and add the drained pasta directly into the pan. Pour in a couple of tablespoons of the reserved pasta water and cook, stirring continuously, for 3-4 minutes or until the sauce has thickened and coated the pasta with a glossy finish.
Serve: Divide the pasta among plates. Top generously with grated Parmesan cheese, a drizzle of extra virgin olive oil, and a sprinkling of sliced spring onions and additional chilli flakes to taste. Serve immediately for best flavor and texture.

Notes

You can substitute the soy and oyster sauces with tamari and mushroom sauce for a vegetarian version.
Adjust the chilli flakes to suit your spice preference.
Using fresh pasta will reduce cooking time but dried pasta works perfectly for this recipe.
Reserving pasta water is essential for helping the sauce cling to the pasta and achieve the right consistency.
For a richer flavor, use high-quality unsalted butter and extra virgin olive oil.

Keywords: tomato garlic butter pasta, easy pasta recipe, quick dinner, fettuccine, linguine, spaghetti, cherry tomato pasta, garlic pasta sauce