Tomato Butter Pasta
Delicious tomato butter melted into pasta and tossed to make a creamy sauce - so good and so simple!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 2
- Category: Pasta
- Cuisine: Italian
Ingredients
Units
Scale
For the pasta
- 250g pasta
- Burrata and parmesan - to serve
For the butter
- 300g cherry tomatoes
- Salt
- Pepper
- Olive oil
- 4 garlic cloves
- 250g salted butter, softened
- Small bunch of basil
Instructions
- 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!
- Once 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
The leftover tomato butter will keep in an airtight container for 2 weeks.
Find it online: https://desertislanddishes.co/tomato-butter-pasta/