Best Tomato Butter Pasta Recipes

TOMATO-BUTTER PASTA

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.

PASTA WITH HERBED TOMATO BUTTER AND PARMESAN CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Reserve 1 1/2 cups of the pasta water, then drain.
• Combine the tomato powder, Italian seasoning, 1/2 teaspoon salt and 1/2 cup of the pasta water in a large bowl and stir until smooth. Add the hot pasta to the bowl and toss twice to coat. Add the Parmesan and butter and continue to toss, adding up to 1 cup more of the pasta water to loosen the sauce. Top with more Parmesan and some parsley and crushed red pepper, if using.

TOMATO BUTTER/CHICKEN RAVIOLI ARUGULA SPINACH PASTA #RAGU

Steps:

• Cube 3 sticks very soft unsalted butter place in food processor, mix until butter just is beginning to combine. Through, top opening of processor add pasta sauce, paprika basil, sun dried tomatoes, shallot and garlic and chopped pine nuts save 2 ounces for garnish blend form log cool in refrigerator.
• In 8 Quart Dutch boiler combine 6 cups of water salt, pepper and olive oil. While waiting for water bring to boil. In the meantime brown egg plant in 20 inch skillet for 3 minutes place in dish allow to stay warm season with salt and pepper. Add pasta to boiling water cook for 4 to 5 minutes do not over cook or past will be to soft, drain and cool past in ice bath.
• Remove tomato butter form refrigerator cut 2 medallions place in 20 inch skillet heat melting add wine, heavy cream, and remaining pasta sauce reduce for 3 minutes until sauce thickens. Add Arugula and Spinach gently stir remove heat.
• 4. Place 6 pasta bowls in a row add heated pasta and greens garnish with sun dried tomatoes, parsley, chopped bacon, feta cheese, pine nuts and sprig of fresh basil serve immediately.

CHEESY PASTA WITH TOMATO BUTTER BEAN SAUCE

Steps:

• Caramelize onions/shallots and garlic in pan.
• As they caramelize mash in food processor (or with knife) butter beans until you have about 1/2 cup bean paste. Do not smash all of the beans, only enough to get the 1/2 cup!
• Add bean paste, tomatoes, fennel, and as much of the remaining butter beans as you like to onions.
• Add salt, pepper, basil, oregano, parsley, pepper flakes, and water.
• Let sauce boil cook on med heat until desired thickness (about 20 minutes).
• Cook penne in salted water.
• While penne cooks saute mushrooms in saucepan.
• When both mushrooms and penne are cooked, drain penne and add pasta, milk, pepper, garlic powder and cheese to saucepan with the mushrooms.
• Cook until cheese is melted.
• Dish pasta mixture into bowls and serve with sauce over it.