Delicious Tomato Butter Pasta
A quick and creamy pasta dish featuring a sauce made from ripe plum tomatoes and butter, topped with freshly grated Parmesan cheese.
Ingredients
For the Base
- 3-4 ripe plum tomatoes, grated Or ~1 lb
- Salt and black pepper to taste
- 6 oz spaghetti or other long pasta
For the Sauce
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- ½ teaspoon red chili flakes Adjust to taste
To Serve
- 2 tablespoons chopped fresh basil
- Freshly grated Parmesan cheese For serving
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve ½ cup of pasta water before draining.
- While the pasta is cooking, grate the tomatoes into a bowl. You should have about 1 to 1¼ cups of tomato pulp.
Cooking
- In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and red chili flakes, sautéing until fragrant—about 30 seconds.
- Pour the grated tomatoes into the skillet. Season with salt and pepper. Simmer the mixture for about 7–10 minutes, stirring occasionally, until the sauce thickens and the raw tomato taste mellows.
- 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.
- Turn off the heat and stir in fresh basil.
Serving
- Serve the pasta hot, topped with a generous shower of freshly grated Parmesan cheese and extra chili flakes if desired.
Notes
For best flavor, use ripe tomatoes and remember to taste as you go. Pair with garlic bread or a fresh garden salad.