Weeknight Pasta With Tomato Butter Sauce Food

WEEKNIGHT PASTA WITH TOMATO BUTTER SAUCE

Steps:

• Place tomatoes into dry 12-inch skillet. Cook over medium-high heat, shaking pan occasionally, 8-9 minutes or until tomatoes have browned in spots and are beginning to wrinkle and burst.
• Reduce heat to medium-low. Add butter and garlic. Cook, stirring occasionally, 1 minute.
• Using potato masher, break tomatoes apart. Add salt and vinegar. Cook, stirring occasionally, 2 minutes. Add cooked pasta to pan; stir to coat.
• Sprinkle with Parmesan and basil. Serve immediately.

BUTTERY TOMATO SPAGHETTI

Steps:

• Heat a large pot of salted water to boil for the pasta.
• Melt the butter in a sauce pot over medium heat. Add the basil, garlic, if using, onions and tomatoes and season with salt. Bring to a simmer and let reduce 20 minutes, stirring occasionally. After 12 to 13 minutes in, drop the pasta into the boiling water and cook to al dente.
• Remove the onion halves from the sauce and add a ladle of starchy pasta cooking water. Drain the pasta and add to the sauce. Toss to combine. Serve the pasta topped with Parmigiano-Reggiano.

PASTA WITH TOMATO BUTTER SAUCE

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.

TOMATO-BUTTER PASTA

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.