Brown Butter Confit Tomato Pasta

INGREDIENTS

• 250g Dunnes Stores Fresh Tagliatelle
• 75g butter
• 2 garlic cloves, finely chopped
• 500g cherry tomatoes, halved
• 3 sprigs thyme
• 100g parmesan, finely grated
• Small handful basil leaves, to serve
• Sea salt
• Freshly ground black pepper

DIRECTIONS

1. Bring a large pot of salted water to a boil. Cook the pasta according to packet instructions or until al dente.
2. While the pasta is cooking add the butter to a large sauté pan and let it melt. Once the butter is a deep brown and smells nutty, add the garlic along with the tomatoes and thyme, simmer for 3-4 minutes or until tomatoes have cooked down a bit and created a sauce. Simmer until slightly thickened.
3. When cooked, transfer the pasta to the sauce along with a little of the cooking liquid and half the parmesan. Toss until all the flavours marry together. Season to taste and then serve in wide bowls with the basil leaves and the remaining parmesan.