Recipes
Tomato Powder Brown Butter Pasta
Author:
Danielle Schwab
Servings
4-6
Prep Time
15 minutes
Cook Time
30 minutes
This Tomato Powder Brown Butter Pasta is a one-pan wonder that can wow a date, or treat yourself to something a little luxurious, no occasion required.
At the heart of the recipe is brown butter: deeply nutty, rich, and delicious. We pair it with Sun-Dried Tomato Powder, which brings subtle herby tomato notes but really shines as an umami boost, balancing the butter’s natural sweetness and pulling the whole dish together.
Ingredients
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1 pound linguini (can use spaghetti but the sauce sticks better on a thicker noodle)
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8 Tbsp unsalted butter (1 stick) + 2 Tbsp, divided
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1 Tbsp Sun-Dried Tomato Powder (will use more for finishing)
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1 tsp Purple Stripe Garlic Powder
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¼–½ tsp Razza Crushed Red Pepper flakes (to taste)
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¾ cup reserved pasta water
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Salt, to taste
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Optional finishers: freshly cracked black pepper, grated Parmesan or pecorino, basil
Directions
Cook the pasta: Bring a large pot of well-salted water to a boil and cook the linguini until al dente according to directions on the box. Before draining, reserve at least 1 cup of pasta water.
Brown the butter: While the pasta cooks, melt the stick of butter in a wide pan over medium heat. Let it cook, swirling occasionally, until it foams, then the milk solids turn golden brown and smell nutty — think toasted hazelnuts. Once the foam starts to disappear, pull the pan off the heat.
Bloom the spices: Immediately stir into the brown butter the tomato powder, garlic powder, and crushed red pepper flakes. The residual heat will gently bloom the spices.
Build the sauce: Return the pan to low heat and whisk in ¾ cup of the reserved pasta water to create a glossy, emulsified sauce. Add the additional 2 Tbsp butter and mix until incorporated to slightly thicken.
Toss: Add the drained linguini directly to the pan and toss until every strand is coated. Season with salt to taste.
Finish and serve: Serve hot with a couple additional shakes of the Sun-Dried Tomato Powder, cracked black pepper, torn basil and cheese if you like.
Garnish: If you want to add the cherry tomato hearts, slice a cherry tomato in half on the diagonal, flip one half, and press the two cut sides together to form a heart shape. Secure with a toothpick. ❤️