Description
Sometimes the most satisfying meals come from the simplest ingredients. That’s exactly the beauty of Tomato Butter Pasta
Ingredients
- 3–4 ripe plum tomatoes (or ~1 lb), grated
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- ½ teaspoon red chili flakes (adjust to taste)
- 6 oz spaghetti or other long pasta
- 2 tablespoons chopped fresh basil
- Freshly grated Parmesan cheese (for serving)
- Salt and black pepper to taste
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
2. Prepare the Tomato Sauce
While the pasta cooks, grate the tomatoes into a bowl. You should end up with about 1 to 1¼ cups of pulp. In a large skillet over medium heat, melt the butter. Add minced garlic and chili flakes, sautéing just until fragrant—about 30 seconds.
3. Add the Tomatoes
Pour in the grated tomatoes. Season with salt and pepper. Simmer for about 7–10 minutes, stirring occasionally, until the sauce thickens and the raw tomato taste mellows.
4. Toss with Pasta
Add the drained pasta directly into the skillet. Toss everything together, adding reserved pasta water a little at a time to help the sauce cling to the noodles. Cook for another 1–2 minutes until everything is glossy and well combined.
5. Finish and Serve
Turn off the heat. Stir in fresh basil. Serve hot, topped with a generous shower of Parmesan cheese and extra chili flakes if desired.
Notes
To Store:
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan with a splash of water or butter.
To Freeze:
Tomato butter sauce freezes beautifully. Make a double batch and freeze it in portions. Reheat and toss with fresh pasta when ready to serve.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 420
- Fat: 18g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
Keywords: Tomato Butter Pasta