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Tomato Butter Pasta

a white bowl with a fork filled with tomato butter pasta and topped with burrata
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Delicious tomato butter melted into pasta and tossed to make a creamy sauce - so good and so simple!

Ingredients

Scale

For the pasta

  • 250g pasta
  • Burrata and parmesan – to serve

For the butter

  • 300g cherry tomatoes
  • Salt
  • Pepper
  • Olive oil
  • 2 garlic cloves
  • 250g salted butter, softened
  • A few sprigs of basil

Instructions

  1. 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 a 180c oven and roast until jammy, around 20 minutes. Drain off the olive oil and use it for salad dressings - or drizzle in cous cous - so good!
  2. 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. 
  3. Then add the butter and blitz until smooth and well combined
  4. 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.
  5. Scoop into bowls and top with burrata.

Equipment

Notes

The leftover tomato butter will keep in an airtight container for 2 weeks. Just make sure to remove from the fridge before using if you are wanting to spread it onto something like bread or a chicken.

Saving 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.

Find it online: https://desertislanddishes.co/tomato-butter-pasta/