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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.

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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