Bright lemon and brown butter lift tender farfalle into a silky, tangy sauce. Burst cherry tomatoes add pops of sweetness and a juicy, fresh contrast. Garlic and parsley bring savory aroma while a sprinkle of Parmesan rounds the texture. Serve warm for a simple weeknight supper or as a relaxed, elegant dish for guests.
Ingredients
- Farfalle pasta (12 oz / 340 g)
- Cherry tomatoes (12 oz / 340 g), halved
- Unsalted butter (4 tbsp)
- Olive oil (1 tbsp)
- Garlic (3 cloves), minced
- Lemon zest (zest of 1 lemon) and lemon juice (2 tbsp)
- Salt (1 tsp) and black pepper (1/2 tsp)
- Red pepper flakes (1/4 tsp, optional)
- Fresh parsley (1/4 cup), chopped
- Grated Parmesan (1/2 cup, optional)
- Reserved pasta cooking water (1/2–1 cup)
Instructions
- Bring a large pot of water to a rolling boil and salt it generously. Cook farfalle until just al dente according to package directions. Reserve 1 cup of the cooking water, then drain the pasta.
- While the pasta cooks, heat a large skillet over medium heat and add butter and olive oil. Let the butter melt and foam, then continue cooking until it turns a light golden brown and smells nutty, about 2–3 minutes — watch carefully so it doesn’t burn.
- Add the minced garlic to the brown butter and cook for 30 seconds until fragrant. Stir in the halved cherry tomatoes and a pinch of salt. Cook, stirring occasionally, until the tomatoes begin to soften and release their juices, about 3–4 minutes.
- Stir in the lemon zest, lemon juice, and red pepper flakes if using. Let the mixture bubble gently for 30–45 seconds to meld flavors.
- Add the drained farfalle to the skillet and toss to coat. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach a silky consistency that clings to the pasta.
- Remove the skillet from the heat and stir in chopped parsley and grated Parmesan, if using. Taste and adjust seasoning with salt and black pepper.
- Divide among plates and finish with an extra drizzle of olive oil, a twist of black pepper, or more lemon zest for brightness. Serve immediately.
Tips or Variations
- For a heartier meal, fold in cooked shrimp or shredded rotisserie chicken just before serving.
- Swap farfalle for bowtie or penne and substitute basil for parsley for a sweeter herb note.
