Pasta with cherry tomatoes and a hazelnut crumb

Pasta with cherry tomatoes and a hazelnut crumb

Juicy sweet cherry tomatoes that burst open in warm French butter, creating a luxuriously silky sauce that comes together in minutes. This recipe was created as part of a cook off challenge with a fellow food blogger to highlight European butter. This dish can be prepared in under 30 minutes and is great for a family dinner.

Check out the recipe below.

Recipe (Serves 4 to 6)


1 500 grams bag of pasta of your choice

3 to 4 cups of cherry tomatoes

2 onions (finely chopped)

1 full pod of oven roasted garlic

2 chilies (finely chopped)

1 lemon

2 tsp of paprika

1 tsp red chili flakes

1 tbsp of pink peppercorns

5 tbsp of chopped hazelnuts

4 tbsp of micro greens

1 ½ cups of Parmigiana Reggiano

250 grams French butter

Salt & Pepper to taste


Step 1 – Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Don’t forget to save some of that pasta water. It will be used for the sauce later on.

Step 2 – Meanwhile, add half of the butter to a saucepan over medium-high heat. When it’s all melted, add garlic, chilies and onions. Give it a good stir. Add the chili flakes, pink peppercorns and paprika. Mix well. Then add in all the cherry tomatoes. Add salt and pepper to taste. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce. This should take about 8-10 minutes. Once this is done add one cup of the cheese and mix.

Step 3 – Take another saucepan and heat up the remaining butter. Once the butter has browned a bit turn off the heat and add juice of half a lemon, 2 tbsp of micro greens and ½ cup of cheese. Stir well and keep aside.

Step 4 – Toss the pasta with tomato mixture. Add a bit of grated cheese. Add the hazelnut crumb and finish off with a sprinkling of micro greens.

Bon Appetit!

(In collaboration with the French Dairy Board – Butter Stories)

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