Fettuccine with Roasted Tomatoes and Butter

Step 1

Preheat oven to 400°F. On a baking sheet, toss the 2 cups cherry tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast until tomatoes are blistered and juicy, about 20 minutes.

Step 2

While tomatoes roast, bring a large pot of salted water to a boil. Cook the 12 oz fettuccine according to package directions until al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining.

Step 3

In a large skillet over medium heat, melt the 4 tbsp butter. Add the 2 minced garlic cloves and cook until fragrant, about 1 minute, stirring constantly.

Step 4

Add the roasted tomatoes and their juices to the skillet. Stir in the remaining 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2 minutes, mashing some tomatoes with a spoon to create a chunky sauce.

Step 5

Add the drained fettuccine to the skillet. Toss to coat, adding reserved pasta water a splash at a time until the sauce clings to the pasta, about 1-2 minutes.

Step 6

Remove from heat and stir in the 1/4 cup chopped fresh basil. Serve immediately, topped with extra basil if desired.