Substitutions:

• Gluten-free: Use rice or chickpea pasta adjust cook time per package.
• Vegan: Replace butter with vegan butter or extra olive oil (3 tbsp total). Use nutritional yeast instead of Parmesan.
• No cherry tomatoes? Use 2 diced roma tomatoes or a drained 400 g can of whole peeled tomatoes.
• Add protein: stir in drained canned tuna, sautéed shrimp, or shredded cooked chicken in Step 4.

Make-Ahead:

• Mince garlic and halve tomatoes up to 24 hours ahead. Store separately in the fridge.
• Cook pasta 1 minute under al dente for meal prep. Toss with olive oil and refrigerate up to 2 days.
• The garlic butter tomato sauce keeps in the fridge for up to 3 days. Reheat gently before combining with pasta.

Storage:

• Fridge: Store in an airtight container for up to 3 days.
• Reheat: Add a splash of water or olive oil and warm in a pan over low heat, or microwave covered with a damp paper towel in 60-second intervals.
• Freezer: Freeze only the sauce (not assembled pasta) for up to 1 month. Thaw overnight in the fridge.

Serving Ideas:

• Serve with a simple arugula salad dressed with lemon and olive oil.
• Pair with warm crusty bread or garlic flatbread.
• Works as a side dish next to grilled fish, baked chicken, or roasted vegetables.

Pro Tips:

• Salt your pasta water generously it’s the only chance to season the pasta itself.
• Cook pasta al dente it finishes cooking in the skillet.
• Use a wide skillet for better emulsification and faster sauce absorption.