Brown Butter Cherry Tomato Fettuccine Alfredo.

Summer in one twirl of your fork! THE best any night of the week pasta to enjoy with all the late summer tomatoes. A classic pasta recipe updated with a nutty brown butter Alfredo, sweet burst cherry tomatoes, and lots of fresh basil. Every twirl of pasta has delicious flavors that melt in your mouth. It’s the simplest, creamiest bowl of fettuccine Alfredo. Fancy enough for the weekend, but easy enough to make any night of the week.

Why you’ll love it

• Nutty brown butter meets classic creamy alfredo
• Burst cherry tomatoes add sweetness and in-season flavor
• Easy enough for weeknights and special enough for weekends

Ingredient Notes

Cherry tomatoes: cook just until blistered so they stay juicy—salt lightly to amplify sweetness.

Sage + oregano + basil: sage brings warm, cozy notes; oregano adds savoriness; basil finishes fresh.

Butter → brown butter: cook until milk solids turn golden and smell nutty; pull before it darkens.

Milk/cream + cream cheese: listed options keep the sauce plush; coconut milk works (as written) but lends a subtle coconut note.

Parmesan/Pecorino: grate finely so it melts smoothly; Pecorino is saltier/sharper.

A few thoughts to kick this recipe off

We’ve entered into late August…when the summer produce is at its most plentiful. In the last week alone, I’ve received countless messages from our HBH family asking about new and old corn, zucchini, tomato, peach, and herb recipes.

The best of summer’s produce stars are at their peak right now!

Thankfully, I have so many ideas. And today, we’re using up those summertime cherry tomatoes and tossing them with my favorite fettuccine Alfredo.

The Back Story

My dad made fettuccine Alfredo a lot when I was a kid. To this day, his fettuccine Alfredo is really one of my favorites. My dad’s secret ingredient in his fettuccine Alfredo is an entire block of cream cheese. He’d melt together butter, cream cheese, and milk, then stir in lots of parmesan. Simple, and honestly so delicious

It’s was rich, super creamy, and he always went heavy on the parmesan. Dad would serve his Alfredo up simply, with just some extra cheese on top. But I love pairing my fettuccine Alfredo with a vegetable.

In the fall, it’s brussels sprouts all the way. But in the summer…it’s tomatoes!

I love to make mine just a bit lighter than Dad’s. I’ve greatly reduced the butter and cream cheese, but don’t worry, it’s still just as delicious.

Step by Step

Next, toss in the pasta and fresh basil. Let the pasta cook in the sauce for a minute or two, then serve immediately

Start with the tomatoes. I cook them up until they just begin to blister and burst. I used a little fresh sage for flavor, but that’s it (otherwise, just olive oil, salt and pepper and a pinch of red pepper flakes). Then pull the tomatoes out of the skillet and start the Alfredo sauce.

I make mine by cooking the butter until it’s lightly browned. Then toss in lots of garlic, more sage, and a pinch of fresh oregano. The sage is the key here, it’s such a warming herb that’s mostly reserve for autumn. But personally, I love to use it in the late summer too. It adds just the right amount of warmth and coziness to summer dishes.

To the butter, I add a bit of cream cheese, a little milk, and finish with a mix of parmesan and pecorino cheese.

Fettuccine is one of those dishes that should be eaten right off the stove. Simply plate it and top with those sweet cherry tomatoes.

This recipe is all about the sauce, the tomatoes, and those fresh herbs. The sauce is buttery, a touch garlicky, herby, and so creamy.

Tieghan’s Tips

Brown the butter: medium heat 3–4 minutes until foamy and golden; add garlic/herbs off heat for 30 seconds so they don’t scorch.

Sauce texture: simmer gently until it coats the back of a spoon; avoid a hard boil after adding dairy to prevent breaking.

Melty cheese: lower heat, add gradually, whisking until smooth.

Tomatoes: blister until skins split and juices just seep; remove so they don’t collapse.

Pasta finish: cook al dente, then toss 1–2 minutes in sauce so it clings (reserve a splash of pasta water in case you need to loosen).

Looking for other summer pasta recipes? Here are a few ideas: 

One Pot Lemon Butter Ricotta and Zucchini Pasta

Cherry Tomato Pasta Alla Vodka

Caprese Chicken Pasta Salad

Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas.

Lastly, if you make this Brown Butter Cherry Tomato Fettuccine Alfredo be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!