Tomato Butter Pasta
Delicious tomato butter melted into pasta and tossed to make a creamy sauce - so good and so simple!
Servings: 2 servings
Ingredients
For the pasta:
- 250 g pasta
- Burrata and parmesan – to serve
For the butter:
- 300 g cherry tomatoes
- Salt
- Pepper
- Olive oil
- 2 garlic cloves
- 250 g salted butter softened
- A few sprigs of basil
Instructions
- Heat the oven to 180c fan/200c. Add the cherry tomatoes, including the vine if they come on a vine, garlic (keep in the skins), salt and pepper and drench in olive oil to a roasting tin (you want the tomatoes at least half covered). Place in the oven and roast until jammy, around 30 minutes. Drain off the olive oil and use it for salad dressings - or drizzle in cous cous - so good!
- Set the tomatoes aside to cool. Once the tomatoes are cool, add tomatoes into a food processor and squeeze out the garlic in the skins. Add fresh basil and blitz well.
- Then add the butter and blitz until smooth and well combined
- Get your pasta on to boil in heavily salted water. Once al dente, drain and add back to the pan. Add a generous amount of tomato butter and grate in parmesan. Keep stirring until a lovely sauce forms, adding more cheese and butter as you go. You’re unlikely to need all the butter in this one recipe so go slowly at first until you have a sauce.
- Scoop into bowls and top with burrata.
Notes
Scroll up for a step by step guide on how to make this tomato butter pasta.
To store: If you are going to use it soon, once it's semi-solidified, you can place the butter on a square of parchment paper. Roll the parchment paper up then pinch the overhanging edges and twist. This will make a little log of tomato butter that you can slice. However, an airtight jar or container will keep it fresh for the longest. The leftover tomato butter will keep in an airtight container for 2 weeks. Just make sure to remove it from the fridge before using if you want to spread it onto something like bread or chicken
Save the tomato cooking oil: Do not throw this away! Tip it away into a little jar and keep it. I promise you won't regret it, it's liquid gold to use when roasting vegetables, when making a salad dressing, making a sauce. It's so good.
How else to use tomato butter: You won't need all the butter in this recipe. You can use it in other ways. I like it smothered over a chicken before roasting it - so good. It's also delicious as a butter to have on top of a steak, or spread over toast or crusty breads. On toast, it would be great with a fried egg on top too.