If you are looking for a pasta dish that is incredibly simple yet bursting with fresh, vibrant flavors, the Tomato & Butter Pasta Recipe is your new best friend in the kitchen. This dish marries the sweetness of juicy cherry tomatoes with the rich, creamy goodness of butter and a hint of garlic, creating a sauce that clings beautifully to every strand of pasta. It’s quick enough for a weeknight dinner but elegant enough to impress guests, delivering comfort and sophistication all in one bite.
Ingredients You’ll Need
The secret to the magic of this Tomato & Butter Pasta Recipe lies in its straightforward ingredients. Each one plays a vital role in layering flavors and textures, from the buttery richness to the fresh basil’s aromatic punch. Here’s what you’ll need to bring this dish to life:
- 4 tbsp Westgold butter: Provides a silky, rich base that makes the sauce luscious and smooth.
- 1 tbsp olive oil: Adds depth and helps gently cook the garlic and anchovy without burning.
- 1 lb cherry tomatoes (halved): The star ingredient offering natural sweetness and vibrant color.
- 4 garlic cloves (finely sliced): Imparts a warm, aromatic flavor that infuses the sauce.
- 3 anchovy fillets: Melt into the sauce, giving a subtle umami boost without tasting fishy.
- 10 oz pasta: Choose your favorite type; spaghetti or linguine work beautifully for this dish.
- 1/2 cup fresh basil leaves (torn): Brings freshness and a herbal lift that brightens every bite.
- Parmesan cheese (grated): For a salty, nutty finish that complements the sauce perfectly.
- Salt and pepper: Essential to season and balance the flavors.
How to Make Tomato & Butter Pasta Recipe
Step 1: Boil the Pasta
Start by bringing a large pot of heavily salted water to the boil. Cooking your pasta just shy of al dente by draining it 1 to 2 minutes before the package time ensures it will finish cooking softly in the sauce, soaking up all the delicious flavors. Remember to save about half a cup of the starchy pasta water; it’s key to achieving that glossy sauce finish.
Step 2: Sauté Garlic and Anchovies
While the pasta cooks, heat the butter and olive oil in a large frypan over medium heat. Once the butter is foaming, add the thinly sliced garlic and anchovy fillets. Stir consistently for around 2 minutes, until the garlic softens and the anchovies melt into the butter, creating an irresistible flavor base that’s savory and fragrant.
Step 3: Cook the Tomatoes
Add your halved cherry tomatoes to the pan and cook them for about 5 minutes. They should break down beautifully, releasing their juices to form a thick, jammy sauce. Season with salt and pepper to enhance the natural sweetness of the tomatoes and balance the anchovy’s saltiness.
Step 4: Combine Pasta and Sauce
Turn the heat down to low and toss the pasta directly into the sauce along with a splash of the reserved pasta water. This step helps the sauce cling to the pasta by creating a silky, glossy texture. Stir gently to combine, then take the pan off the heat and fold in the torn basil leaves so their vibrant flavor remains fresh and aromatic.
Step 5: Finish and Serve
To serve, sprinkle generously with grated Parmesan cheese and a little extra torn basil for color and freshness. Serve immediately while warm, letting the lusciousness of the butter and tomatoes shine with every twirl of pasta.
How to Serve Tomato & Butter Pasta Recipe
Garnishes
Fresh basil leaves and a good handful of freshly grated Parmesan never go amiss here. If you want a little crunch, try toasted pine nuts or a sprinkle of red pepper flakes for a hint of heat. A drizzle of extra virgin olive oil just before serving can also add an extra layer of silkiness.
Side Dishes
This pasta pairs perfectly with a simple green salad tossed with lemon vinaigrette to cut through the butter’s richness. Crispy garlic bread or a crusty baguette are excellent choices to scoop up any remaining juicy sauce, ensuring no deliciousness goes to waste.
Creative Ways to Present
For a casual dinner, twirl the pasta into neat nests on each plate for a clean, elegant look. For something more festive, serve it family-style in a large shallow bowl with fresh basil leaves scattered on top so everyone can help themselves. Adding thin slices of fresh cherry tomatoes as a garnish adds a pop of color and freshness to the plate.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Tomato & Butter Pasta Recipe (though they rarely last long), store them in an airtight container in the refrigerator for up to 2 days. The flavors will deepen as they sit, but the fresh basil is best added just before reheating.
Freezing
This pasta is best enjoyed fresh, as freezing can alter the texture of both the pasta and tomato sauce. If you must freeze it, keep the sauce and pasta separate and freeze them in airtight containers for up to one month.
Reheating
Reheat gently in a pan over low heat with a splash of water or broth to revive the sauce’s silky texture. Avoid the microwave if possible, as it can dry out the pasta and cause the sauce to separate. Add fresh basil after reheating to bring back the herbaceous brightness.
FAQs
Can I use regular tomatoes instead of cherry tomatoes?
Absolutely! While cherry tomatoes cook faster and create a naturally sweet sauce, regular ripe tomatoes can be chopped and cooked down similarly. Just simmer a bit longer until they break down into a jammy consistency.
Is anchovy necessary for the Tomato & Butter Pasta Recipe?
Anchovies add a wonderful umami depth without tasting fishy at all, but if you prefer, you can omit them. Just keep in mind the sauce will be milder and less savory without that subtle punch.
What type of pasta works best for this recipe?
Long, thin pastas like spaghetti, linguine, or fettuccine hold the smooth butter and tomato sauce beautifully. But feel free to get creative with what you have; penne or rigatoni can also work well.
Can this be made vegan?
Yes! Simply swap the butter for a plant-based alternative and omit the Parmesan or use a vegan cheese substitute. Also, replace the anchovies with capers or olives for that salty umami note.
How can I make this recipe spicier?
Add a pinch of chili flakes while cooking the garlic and anchovies or sprinkle some on top when serving. Fresh chopped chili or a drizzle of chili oil can also bring a gentle heat to the dish.
Final Thoughts
There is something truly comforting and joyful about this Tomato & Butter Pasta Recipe that makes it a timeless favorite in my kitchen. It’s remarkably easy yet so full of flavor that it satisfies every craving for something fresh, buttery, and utterly delicious. Give it a try the next time you want a fuss-free meal that never fails to impress—you’ll find yourself coming back to it over and over again.
Print
Tomato & Butter Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Description
A simple and flavorful Tomato & Butter Pasta recipe featuring a rich garlic-anchovy-tomato sauce enriched with butter and fresh basil, topped with parmesan cheese. Ready in 20 minutes, this dish balances savory anchovies with sweet cherry tomatoes for a deliciously quick meal.
Ingredients
For the Sauce
- 4 tbsp Westgold butter
- 1 tbsp olive oil
- 1 lb cherry tomatoes, halved
- 4 garlic cloves, finely sliced
- 3 anchovy fillets
- Salt and pepper, to taste
Pasta & Garnish
- 10 oz pasta
- 1/2 cup fresh basil leaves, torn
- Parmesan cheese, grated, for serving
Instructions
- Boil pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package instructions for al dente, but drain it 1-2 minutes before the suggested time. Reserve up to ½ cup of the pasta water before draining.
- Fry garlic and anchovy: In a large frypan over medium heat, melt the butter with the olive oil. Once the butter is foaming, add the garlic and anchovy fillets. Stir continuously for 2 minutes until the garlic softens and anchovies break down, infusing the sauce with flavor without burning the garlic.
- Cook tomatoes: Add the halved cherry tomatoes to the pan and cook for about 5 minutes until they break down, creating a thick, jammy sauce. Season with salt and pepper to taste.
- Add pasta: Reduce the heat to low. Add the drained pasta to the sauce along with a splash of the reserved pasta water. Toss everything together until the sauce thickens slightly and becomes silky and glossy. Turn off the heat and stir in the torn basil leaves.
- Finish and serve: Plate the pasta and sprinkle generously with grated parmesan cheese and extra basil leaves. Serve immediately for the best flavor and texture.
Notes
- Reserving pasta water helps adjust the sauce consistency, making it silky and cohesive.
- Cooking the pasta slightly under done ensures it finishes cooking in the sauce, maintaining ideal texture.
- Anchovies add a depth of umami without a strong fishy taste; adjust quantity based on preference.
- Use fresh basil for the best aroma and flavor enhancement.
- Serve immediately after cooking to enjoy optimal texture and temperature.
