PASTA WITH TOMATO BUTTER SAUCE
This easy Pasta with Tomato Butter Sauce is prepared with staple pantry ingredients in just 30 minutes.
Provided by Amy
Categories Pasta
Time 30m
Number Of Ingredients 10
Steps:
- Melt butter in a large skillet over medium high heat. Add garlic and cook until fragrant, stirring constantly (about 30 seconds).
- Add tomatoes with juices, Italian seasoning, sugar and bay leaf. If using whole tomatoes, break up tomatoes with a spoon into about 1-inch pieces while bringing to a boil. Once sauce reaches a gentle boil, reduce heat to medium-low to maintain a simmer.
- Begin heating water in a large pot to boiling for the pasta and cook according to package directions while sauce is simmering.
- Simmer sauce for 20 minutes, stirring occasionally. Remove bay leaf and discard. Season with salt and pepper and stir to combine.
- Add cooked and drained pasta to sauce and toss to combine. Serve sprinkled with chopped fresh parsley or basil, if desired.
Nutrition Facts : Calories 360 calories, Sugar 7 g, Sodium 446.1 mg, Fat 12.4 g, SaturatedFat 7.3 g, TransFat 0 g, Carbohydrate 52.2 g, Fiber 3.6 g, Protein 9.3 g, Cholesterol 30.5 mg
TOMATO-BUTTER PASTA
When you have ripe, perfect tomatoes that you want to enjoy without much fuss, this is the pasta to make. (If your tomatoes are tasteless, your pasta will be too, so don't try this with the off-season grocery store variety.) It's inspired by pan con tomate, in which grated tomato and its juices are spooned onto garlic toasts. Here, with vigorous stirring, grated tomato and cold butter form a glossy, light, pretty-in-pink sauce that tastes of sweet, just-cooked tomato. The red-pepper flakes, garlic, basil and Parmesan bring out the flavor of the tomato, and while there are plenty of other ways to embellish further, you don't need to: This is lazy, easy summer cooking at its best. (P.S. Leftovers make a great room-temperature pasta salad.) To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
- Meanwhile, using the large holes of a box grater, grate the cut ends of the tomato into a large bowl. Discard or compost skins. Grate the butter into the bowl as well. Using the small holes of the box grater, grate the garlic into the bowl. Add the red-pepper flakes, and season generously with salt. Refrigerate until ready to use.
- Return the drained pasta to the pot, along with the bowl of grated tomato and butter. Set over medium-high heat and cook, stirring constantly, until the mixture thickens slightly and glosses the pasta, 2 to 3 minutes (the sauce will thicken as it sits). Add pasta water as needed to emulsify the sauce. Season to taste with salt and pepper. Serve with more red-pepper flakes, black pepper, basil and Parmesan as desired.
TOMATO BUTTER
Give that abundance of summer tomatoes a new spin by making a tomato compound butter. It's delectable tossed with hot pasta, melted over roasted meat, fish or veggies, spread on crostini, artisan bread, cornbread or biscuits, and so many other ways.
Provided by lutzflcat
Categories Compound Butters
Time 17m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat the oven's broiler to high heat.
- Place the tomatoes on a foil-lined, rimmed baking sheet, and place on a rack about 6 inches from the heating element.
- Broil tomatoes until they start to brown and release their juice, shaking the pan occasionally, so the tomatoes brown all over, 6 to 7 minutes. Remove from the oven and let the tomatoes cool to room temperature.
- Drain tomatoes and place in a food processor. Add thyme, oregano, garlic, red pepper flakes, and salt. Pulse until finely chopped, but not completely smooth.
- Cube the butter and add to the food processor. Blend until butter is completely incorporated into the tomato mixture, scraping down sides of bowl, if necessary, 25 to 30 seconds.
- Transfer the butter to a small covered dish. May be served immediately or stored in the refrigerator for up to 1 week.
Nutrition Facts : Calories 85 calories, Carbohydrate 0.8 g, Cholesterol 24.4 mg, Fat 9.3 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 5.8 g, Sodium 2.7 mg
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