Description
This The Best Tomato Butter Pasta Recipe delivers a rich, velvety sauce made with luscious San Marzano tomatoes and creamy butter for a comforting and flavorful Italian pasta dish. Perfectly al dente spaghetti or fettuccine is tossed in a garlicky tomato sauce finished with Parmesan and fresh basil, making it an easy yet indulgent meal for any occasion.
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
Finishing Touches
- 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. Add the spaghetti or fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned, to release its flavor into the oil.
- Make 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. Allow the mixture to simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
- Incorporate Butter: Stir in the butter cubes a few at a time, allowing each batch to melt fully. The sauce will become glossy, rich, and velvety as the butter emulsifies into the tomato base.
- Season the Sauce: Add the red pepper flakes if using, and season with salt and freshly ground black pepper to taste. Stir well to combine all the flavors.
- Toss Pasta in Sauce: Add the cooked pasta to the skillet. Toss thoroughly to coat every strand in the sauce. If the sauce is too thick, add reserved pasta water a little at a time to loosen and help bind the sauce to the pasta.
- Add Cheese and Final Toss: Stir in the grated Parmesan cheese and toss the pasta again until the cheese melts into the sauce, enriching the flavor and texture.
- Serve: Plate the pasta warm, topping with extra Parmesan cheese and fresh basil leaves for a fragrant and beautiful finish.
Notes
- For a creamier twist, stir in a splash of heavy cream or a dollop of mascarpone cheese after adding the butter.
- Blend the sauce for a completely smooth texture if preferred.
- This sauce is versatile and works wonderfully over ravioli or gnocchi as well.
