35-Minute Brown Butter Tomato Pasta

Por Tasty · 35 min

Ingredientes

Modo de preparo

1. Preheat the oven to 425°F (220°C). Boil the rigatoni in well-salted water until al dente, 8 to 10 minutes. Drain, reserving 1/2 cup of the cooking water.
2. Toss the cherry tomatoes with the oil, salt and pepper, spread them on a baking sheet, and roast for about 5 minutes until blistered. Set aside.
3. Melt 6 tablespoons of the butter in a large skillet over medium heat, swirling, until foamy and golden with brown specks, about 3 minutes.
4. Add the onion and cook until translucent, about 1 minute. Stir in the garlic for 30 seconds, then the tomato paste, cooking until darkened, about 2 minutes.
5. Add the reserved 1/2 cup pasta water and cook over low heat, stirring constantly, until emulsified and glossy, about 2 minutes.
6. Add the drained rigatoni and toss. Stir in the remaining 2 tablespoons butter and cook over low heat for about 1 minute. Add the basil and lemon zest and toss gently.
7. Divide between 2 bowls, top with the roasted tomatoes and sprinkle with Parmesan.

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