Description
A rich and velvety tomato butter pasta recipe featuring a flavorful San Marzano tomato sauce enriched with butter and Parmesan cheese. This easy Italian stovetop dish combines tender pasta with a creamy, slightly spicy tomato sauce, perfect for a comforting weeknight dinner.
Ingredients
Scale
Pasta
- 12 ounces spaghetti or fettuccine
Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 (28-ounce) can whole peeled San Marzano tomatoes
- 6 tablespoons unsalted butter, cut into cubes
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Toppings
- 1/4 cup grated Parmesan cheese, plus more for serving
- Fresh basil leaves for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti or fettuccine until al dente, following package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Sauté the garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant, making sure it does not brown.
- Prepare the tomato sauce: Add the whole peeled San Marzano tomatoes with their juices to the skillet. Crush the tomatoes gently using a spoon or potato masher. Let the sauce simmer for 10 to 15 minutes, stirring occasionally until it thickens slightly.
- Incorporate the butter: Stir in the cubed butter gradually, allowing it to melt fully into the sauce, creating a glossy and rich texture.
- Season the sauce: Add red pepper flakes if using, and season with salt and freshly ground black pepper to taste.
- Toss pasta in sauce: Add the cooked pasta to the skillet and toss it well to coat in the sauce. If the sauce is too thick, add the reserved pasta water a little at a time to loosen it.
- Add cheese and finish: Stir in the grated Parmesan cheese and toss the pasta again to combine all flavors evenly.
- Serve: Plate the pasta warm, garnished with extra Parmesan cheese and fresh basil leaves for a bright, fresh finish.
Notes
- For a creamier sauce, stir in a splash of heavy cream or a dollop of mascarpone cheese.
- You can blend the sauce for an ultra-smooth texture before adding the butter.
- This versatile sauce works excellently over ravioli or gnocchi as well.
