25 minutes
A heartwarming dish featuring ripe tomatoes and butter that meld together to create a glossy sauce that perfectly coats your choice of pasta, topped with Parmesan and optional basil.
to taste
Wavy Or Ridged Pasta, uncooked
0 lb
Large Ripe Tomatoes, grated
0 lb
Unsalted Butter, cold
tablespoons
Garlic Clove, peeled
each
teaspoons
Black Pepper, freshly ground
to taste
Basil, torn
to taste
Parmesan, finely grated
to taste
1. Cook Pasta
Begin by setting a large pot of water on a high flame and bring it to a rolling boil. Season the water generously with kosher salt, as salty as the sea is your cue for perfect pasta. Carefully add your choice of pasta into the boiling water, stirring occasionally to prevent sticking. Cook until al dente, then save a cup of pasta water before draining.
2. Prepare Tomato Sauce
Take your ripe tomatoes and, with a box grater over a large bowl, grate them until you're left with a pulpy mixture and the skin is all that remains. To this, add the cold unsalted butter, shaving it into the bowl and mixing gently. Crush the garlic clove and stir it into the mix along with a generous sprinkle of red-pepper flakes and a pinch of salt. The butter, melting into the warm tomatoes, forms a lush, glossy sauce.
3. Combine Pasta and Sauce
Once your pasta is drained, pour it back into the pot. Introduce the grated tomato-butter mixture to the pasta, stirring over a low heat. Watch as the sauce thickens and clings to the pasta. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Season with black pepper and additional red-pepper flakes to taste.
4. Serve
To serve, plate up the steaming pasta and invite a shower of finely grated Parmesan to rain over the top, followed by a scattering of torn basil leaves if you're feeling extra. Enjoy your masterpiece, the sumptuous Tomato-Butter Pasta.
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