Tomato Butter Pasta Recipes
FRESH SPINACH AND TOMATO PASTA
This fresh spinach and tomato pasta recipe has a light yet mouthwatering garlic butter sauce! It's bright, simple to make, and great for summer weeknights.
Provided by Natasha Bull
Categories Main Course
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 395 kcal, Carbohydrate 48 g, Protein 14 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 34 mg, Sodium 286 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
TOMATO AND GARLIC PASTA
There is nothing nicer than the flavor of fresh tomatoes. You can use canned, but the trouble you take to prepare this dish is worth it. You prepare the sauce while the pasta is cooking, no long hours of waiting. Great if you want meatless pasta.
Provided by ALMA-LOU
Categories Main Dish Recipes Pasta
Yield 4
Number Of Ingredients 9
Steps:
- Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
- Cook the pasta in a large pot of boiling salted water until al dente.
- In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
- Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
- VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 41.9 g, Cholesterol 4.4 mg, Fat 6.8 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 235.6 mg, Sugar 7.5 g
GARLIC-BUTTERED PASTA
This pasta goes nicely with any entree. Guests always leave a spot for it on their plates. It's great hot or served cold with fresh herbs from my garden.-Stephanie Moon, Boise, Idaho.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, in a large saucepan, cook garlic in butter over medium-low heat until mixture is fragrant, 4-5 minutes; remove from heat. Drain pasta; add to garlic butter. Stir in the Parmesan cheese, parsley, salt and pepper; toss to coat.
Nutrition Facts : Calories 401 calories, Fat 25g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 425mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.
TOMATO & GARLIC BUTTER BEAN DINNER
On the days I get home late and just want a warm meal, I stir together tomatoes, garlic and butter beans. Ladle it over noodles if you're in the mood for pasta. -Jessica Meyers, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Add garlic; cook and stir until tender, 30-45 seconds. Add tomatoes, beans, spinach, Italian seasoning and pepper; cook until spinach is wilted, stirring occasionally. If desired, serve with pasta and cheese. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 147 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 353mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein. Diabetic Exchanges
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
BUTTERY TOMATO SPAGHETTI
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
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.
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- When the saucepan of water boils, use a small, sharp knife to core 2 of the tomatoes and score a shallow X in their opposite ends.
- Use a slotted spoon to lower them into the saucepan and, as soon as their skin begins to wrinkle after about 15 seconds, lift them out with the spoon and transfer to the ice water.
PASTA WITH FRESH TOMATO BUTTER SAUCE | SERVING TONIGHT
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5/5 (1)
Total Time 20 mins
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Calories 360 per serving
- Bring a large pot of salted water to a boil and cook the pasta to 1 minute less than the package instructions.
- Meanwhile, heat the oil in a skillet over medium heat and add the garlic. Cook for about 30 seconds, then add the chopped tomatoes. Season with salt and pepper to taste and big pinch of crushed red pepper. Cook the tomatoes for about 3 minutes, stirring occasionally. If the pasta is not done yet, turn the heat off under the tomatoes – you don’t really want to cook them down too much.
- When the pasta is done, use tongs to transfer it from the pot to the skillet with the tomatoes. Increase the heat to medium-high and add 1/4 to 1/3 C of the pasta water to the skillet. Stir to combine everything and cook for a few minutes until the sauce has thickened slightly.
- Stir in the butter until it melts into the sauce. Turn off the heat, tear the fresh basil into smaller pieces and stir it into the sauce. Serve, garnished with some grated Parm, if desired!
THE MOST DELICIOUS 3-INGREDIENT TOMATO BUTTER SAUCE ...
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4.6/5 (5)
Category Dinner (And Lunch)
Cuisine Italian
Total Time 50 mins
- Combine your can of crushed tomatoes (or whole peeled tomatoes), butter and onion halves in a saucepan.
- Place over medium heat and bring to a simmer. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, uncovered, for about 45 minutes, stirring every 10 to 15 minutes. Mash any large pieces of tomato with a spoon if you used whole tomatoes. Add salt as needed. (You'll cook the sauce until the tomatoes are no longer watery and the sauce has reduced. The sauce is done when there is no remaining liquid.)
PASTA WITH 5 INGREDIENT BUTTER TOMATO SAUCE - BUDGET BYTES
From budgetbytes.com
4.8/5 (43)
Total Time 50 mins
Servings 4
Calories 468 per serving
- To make the toasted bread crumbs, heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the bread crumbs, salt, oregano, and some freshly cracked pepper. Cook and stir the bread crumbs continuously until they achieve a deep golden color. Remove them from the skillet and let cool until ready to use.
- To make the sauce, mince the garlic and add it to a large deep skillet with the butter. Sauté the garlic in the butter over medium heat for about a minute, or just until it becomes fragrant. Add the can of tomatoes, along with all the juices, and some freshly cracked pepper. Break the tomatoes up into a few chunks with your spoon (they should be soft and easily crushed).
- Stir the ingredients in the skillet, then let it come up to a simmer. Once it reaches a simmer, reduce the heat to medium-low and let it continue to simmer, without a lid, for about 30 minutes. Stir the sauce occasionally as it simmers, breaking the tomatoes into smaller pieces as you stir.
- While the sauce simmers, cook the pasta according to the package directions. Save about 1/2 cup of the starchy cooking water before draining the pasta in a colander.
BEST CREAMY TOMATO PASTA RECIPE - DELISH.COM
From delish.com
5/5 (5)
Category Dinner, Main Dish
- Add tomatoes and stir to combine. Continue to cook over medium heat to let the tomatoes start to break down.
BUTTERY CHICKEN AND TOMATO PASTA | KITCHEN STORIES RECIPE
From kitchenstories.com
4.5/5 (106)
Calories 747 per serving
Category Main
- Halve chicken breasts, and season with salt. Mince garlic. Quarter tomatoes, and remove the core. Dice tomatoes into small pieces. Roughly chop basil, set aside for garnishing.
- Bring a pot of salted water to a boil, and cook linguine according to the package instructions. Heat some olive oil in a large frying pan and sear chicken breasts for approx. 2 min. per side, then remove chicken from the pan and set aside. In the same pan, add tomato paste, then the diced tomato and sauté approx. 3 - 5 min. Add minced garlic, remaining olive oil, and butter to the pan, let cook for approx. 4 min, and season with salt and pepper.
- Add chicken breasts back in the sauce and let soak through. Remove chicken from the pan again, and swirl hot cooked pasta in the sauce. Add some pasta water to the sauce if needed. Season again with salt. Serve linguine in the sauce with chicken breast on top, and sprinkle with chopped fresh basil. Enjoy!
SPICY SEAFOOD PASTA WITH TOMATO BUTTER SAUCE - BUDGET BYTES
From budgetbytes.com
4.6/5 (13)
Total Time 50 mins
Servings 4
Calories 414 per serving
- Add 2 Tbsp butter to a large skillet and place over medium heat. Once the butter is melted and sizzling add the frozen seafood mix. Stir and cook until the shrimp have turned pink and opaque (3-5 minutes). Be careful not to overcook the seafood. It should still be soft and supple. Remove the seafood from the skillet to a clean bowl and set it aside.
- Mince the garlic and add it to the skillet with two additional tablespoons butter. Sauté the garlic in the butter and the juices from the seafood for 1-2 minutes, or just until it has softened and becomes very fragrant.
- Add the can of whole peeled tomatoes with their juices and 1/4 tsp red pepper flakes (optional). Use a spatula or spoon to break the tomatoes into pieces. Let the skillet come up to a simmer over medium heat, then turn the heat down to meidum-low. Continue to simmer the skillet, stirring occasionally, for 30 minutes. Continue to break the tomatoes into smaller bits every time you stir.
- After simmering the sauce for about 15 minutes, bring a large pot of water to a boil for the pasta. Cook the pasta in the boiling water for 7-10 minutes, or until al dente. Drain the pasta in a colander.
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- Pasta alla Carbonara. Pasta alla Carbonara is one of the most famous Italian pasta dishes, and one of the best and easiest traditional Italian pasta recipes out there.
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- Vesuvius al Ragu di Salsiccia. by Victoria from guideyourtravel.com. Another one of the famous Italian pasta dishes, pasta with sausage ragu. If you’re looking for an Italian Neapolitan pasta recipe, you should try this one!
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