Burnt butter, cherry tomato and cavatelli pasta
serves
2
Ingredients (6)
- 80g salted butter
- 500g cherry tomatoes, halved
- 4 oregano sprigs, leaves picked
- 2 garlic cloves, finely chopped
- 1 quantity fresh cavatelli
- Handful of finely grated Parmigiano Reggiano, plus extra to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Place a large frypan over medium-high heat. Add butter and let it melt. Once it starts to spit and splatter, reduce heat to medium-low and give the butter a gentle stir. After 4-5 minutes, the butter will start to turn a deep brown and smell nutty.
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2.Add tomato and oregano and cook for 5 minutes. Once the tomato has started to release its juice, add garlic and season with salt flakes. Let it simmer and mingle together for about 10 minutes.
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3.Meanwhile, bring a large saucepan of water to a lively boil and season as salty as the sea.
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4.Add pasta and cook until al dente. Drain, reserving 1/2 cup (125ml) water. Toss pasta through the tomato mixture, with a generous amount of Parmigiano Reggiano and 1/4 cup (60ml) cooking water, adding more if needed. Stir to create a sauce that’s glossy and impossibly creamy, clinging to each and every strand. Divide among bowls and serve with extra cheese.
Recipe Notes
If you don’t want to make fresh cavatelli, then you can use any dried pasta you like. This sauce is a universal one that really works well with many shapes.
You can find the details for Elizabeth's basic homemade semolina pasta dough, here.
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