Description
Tomato Butter Pasta Recipe with juicy tomatoes, creamy butter, and al dente pasta. Quick, comforting, and perfect for a crowd.
Ingredients
Scale
- 1 pound (450g) pasta (preferably spaghetti, bucatini, or linguine)
- 4 tablespoons (56g) unsalted butter
- 2 tablespoons olive oil
- 6 cloves garlic, thinly sliced
- 1 can (28 oz/800g) whole peeled tomatoes, preferably San Marzano
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon salt, plus more for pasta water
- 2 tablespoons fresh basil, torn, plus more for garnish
- ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
Instructions
- Step 1: Prepare the Pasta Bring a large pot of water to a rolling boil. Add a generous amount of salt (about 1 tablespoon per quart/liter of water). Cook your pasta until it’s 1-2 minutes shy of the package directions for al dente – you’ll finish cooking it in the sauce. Before draining, reserve at least 1 cup of the starchy pasta water for later use. Don’t rinse the pasta – that starch helps the sauce cling!
- Step 2: Start the Sauce While the pasta cooks, place a large, heavy-bottomed skillet or Dutch oven over medium heat. Add 2 tablespoons of butter and the olive oil. Once the butter has melted, add the sliced garlic and cook for 1-2 minutes until fragrant but not browned. If the garlic starts to brown, reduce the heat immediately to prevent bitterness.
- Step 3: Add Tomatoes Pour the whole tomatoes and their juices into the pan. Use your hands to crush the tomatoes directly into the skillet, creating irregular pieces. This rustic approach gives your tomato butter pasta wonderful texture variation. Add the red pepper flakes and salt, then stir to combine. Allow the sauce to simmer for about 15 minutes, stirring occasionally, until it starts to thicken and the tomatoes break down further.
- Step 4: Finish the Sauce Once the sauce has reduced slightly, add the remaining 2 tablespoons of butter and stir until completely melted and incorporated. This creates the silky, glossy finish that makes this Tomato Butter Pasta Recipe so distinctive. Taste and adjust seasonings if needed.
- Step 5: Combine and Serve Add the nearly-cooked pasta directly to the sauce along with about ¼ cup of the reserved pasta water. Toss continuously over medium heat for 1-2 minutes until the pasta is perfectly al dente and has absorbed some of the sauce. If the mixture seems dry, add more pasta water a tablespoon at a time. Remove from heat, stir in the grated Parmesan and torn basil. Serve immediately in warmed bowls, topped with additional Parmesan and fresh basil.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 450 calories per serving
- Sugar: 5 grams
- Sodium: 780 mg
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 55 grams
- Fiber: 4 grams
- Protein: 12 grams
- Cholesterol: 30 mg