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Tomato Powder Brown Butter Pasta

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.

Tomato Powder Brown Butter Pasta

Ingredients

  • 1 pound linguini (can use spaghetti but the sauce sticks better on a thicker noodle)

  • 8 Tbsp unsalted butter (1 stick) + 2 Tbsp, divided

  • 1 Tbsp Sun-Dried Tomato Powder (will use more for finishing)

  • 1 tsp Purple Stripe Garlic Powder

  • ¼–½ tsp Razza Crushed Red Pepper flakes (to taste)

  • ¾ cup reserved pasta water

  • Salt, to taste

  • Optional finishers: freshly cracked black pepper, grated Parmesan or pecorino, basil

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Toss: Add the drained linguini directly to the pan and toss until every strand is coated. Season with salt to taste.

  6. 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.

  7. 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. ❤️
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