Easy 20-Minute Garlic Butter Tomato Smash Pasta
Easy 20-Minute Garlic Butter Tomato Smash Pasta
Burst Cherry Tomatoes Tossed with Garlic, Olive Oil, Fresh Basil & Parmesan
| PREP TIME 5 mins | COOK TIME 15 mins | SERVINGS 4 servings | CALORIES ~410 kcal |
About This Dish
Easy 20-Minute Garlic Butter Tomato Smash Pasta. This 20-Minute Tomato Smash Pasta is the ultimate weeknight dinner solution. Fresh cherry or grape tomatoes are blistered in olive oil and smashed right in the skillet with garlic, red pepper flakes, and starchy pasta water to create a rich, glossy sauce without long simmering times.
Ingredients
Pasta & Fresh Tomatoes:
• 12 oz (340g) pasta (spaghetti, rigatoni, or penne)
• 4 cups (approx. 1.5 lbs) fresh cherry or grape tomatoes
• 3 tbsp extra virgin olive oil
• 4 cloves garlic, thinly sliced or minced
• ½ tsp crushed red pepper flakes (adjust to taste)
Finishing & Garnish:
• ½ cup starchy pasta cooking water (reserved from boiling)
• ½ cup freshly grated Parmesan cheese (plus extra for serving)
• ½ cup fresh basil leaves, torn or chiffonade
• 1 tbsp unsalted butter (optional, for extra silkiness)
• To taste kosher salt and freshly cracked black pepper
Step-by-Step Instructions
1. Boil Pasta: Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions until 1 minute short of al dente. Reserve ½ cup of starchy pasta water before draining.
2. Blister Tomatoes: While pasta cooks, heat extra virgin olive oil in a large skillet over medium-high heat. Add whole cherry tomatoes and cook undisturbed for 3–4 minutes until skins blister and split.
3. Smash & Sauté Aromatics: Turn heat to medium. Use a potato masher or the back of a wooden spoon to crush and smash the tomatoes, releasing their juices. Add sliced garlic and red pepper flakes; cook for 1 minute until fragrant.
4. Emulsify Sauce: Pour in reserved pasta water and simmer for 2 minutes, stirring to combine the tomato juices and olive oil into a glossy sauce.
5. Toss & Finish: Add drained pasta and butter directly to the skillet. Toss vigorously for 1 minute until sauce clings to pasta. Remove from heat, stir in grated Parmesan and fresh basil, and serve immediately.
Chef’s Tips for Success
| • Don’t Skip Pasta Water!: The starchy pasta cooking water is essential. When combined with olive oil and tomato juices, it emulsifies into a silky sauce that coats the pasta without adding heavy cream. • High Heat for Blistering: Letting tomatoes blister undisturbed in hot oil concentrates their natural sugars and creates a subtle smoky depth before smashing. • Use Ripe Cherry or Grape Tomatoes: Small tomato varieties have higher sugar content and thinner skins, making them burst easily and form a rich sauce in under 10 minutes. • Add Burrata or Mozzarella: For an elevated creamy twist, top each bowl with a ball of fresh Burrata or torn mozzarella right before serving. |
Recipe Overview: Easy 20-Minute Garlic Butter Tomato Smash Pasta
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Serving Quantity: 4 servings
- Estimated Calories: ~410 kcal per serving
Ingredients Summary
- Pasta & Base: 12 oz (340g) pasta (spaghetti, rigatoni, or penne), 4 cups fresh cherry or grape tomatoes, 3 tbsp extra virgin olive oil, 4 sliced garlic cloves, ½ tsp crushed red pepper flakes.
- Sauce Emulsion & Garnish: ½ cup reserved starchy pasta water, ½ cup freshly grated Parmesan cheese, ½ cup torn fresh basil leaves, 1 tbsp unsalted butter, salt & black pepper to taste.
Key Highlights Included in the Word Document
- Emulsified Starch Sauce: Explains how reserved pasta water binds olive oil and burst tomato juices into a silky, non-watery sauce.
- Blistering Technique: Instructions on high-heat frying before smashing to extract natural sweetness and flavor depth.
- Chef’s Pro-Tips:
- Tomato selection advice for quick-bursting sauces.
- optional protein/cheese additions (such as Burrata or torn fresh mozzarella) for variations.
