Buttery Tomato Spaghetti Recipes

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.

FRESH SPINACH AND TOMATO PASTA

Steps:

• Boil a salted pot of water for the pasta and cook it al dente according to package directions.
• Meanwhile, when the pasta is about 10 minutes away from being cooked, start the sauce. Add the olive oil and butter to a skillet over medium-high heat.
• Add the garlic, tomatoes, and Italian seasoning to the skillet and cook until the tomatoes have become very soft (about 4-5 minutes). You may need to turn the heat down a bit (don't let all the liquid bubble off).
• Stir in the spinach and let it cook for a minute or two until it's wilted.
• Reserve 1/4 cup of the hot pasta water and add it to the skillet, then drain the pasta and add it to the skillet, along with the parmesan cheese. Toss the pasta with the sauce (ensure the parm has melted in smoothly), season with salt & pepper, and serve immediately.

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.

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.