Tomato-Butter Pasta⚓︎
Based on https://cooking.nytimes.com/recipes/1022464-tomato-butter-pasta
Personal rating:
Ingredients⚓︎
- 1 lb Cavatappi, Rigatoni, Fettuccine
- 2-3 tomatoes, halved horizontally (really need ripe and flavorful tomatoes)
- 4 tbsp butter, cold
- 1 large garlic clove, peeled
- Salt and Pepper
- 1/4 tsp red pepper flakes, plus more for serving
- (optional) Torn basil leaves, for serving
- Parmesan, for serving
Recipe⚓︎
- Start a pot to boil and cook the pasta. Make sure to reserve 1 cup pasta cooking water
- Meanwhile, using the large holes of a box grater:
- Grate the cut ends of the tomato into a large bowl
- Grate the butter
- Switch to the small holes and grate the garlic
- Add the red-pepper flakes and season generously with salt
- Return the drained pasta to the pot, along with the bowl of grated tomato and butter
- Set over medium-high heat and stir constantly to thicken (2-3 min). Add pasta water as needed
- Season to taste with salt and pepper. Serve with more red-pepper flakes, black pepper, basil and Parmesan as desired