Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Tomato Butter Pasta
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- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 614
- Total Fat
- 37 g
- Saturated Fat
- 16 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 11 g
- Cholesterol
- 62 mg
- Sodium
- 458 mg
Roasted cherry tomatoes are puréed with creamy butter to make a bright, deeply flavorful tomato butter that’s exceptional over pasta. Roasting the tomatoes concentrates their natural sweetness, while a spoonful of chopped Calabrian chiles adds subtle heat and tang. If you prefer something a little milder, you can easily leave the chiles out. Puréed until smooth, the butter becomes silky and spreadable, melting beautifully into hot bucatini for a glossy tomato-kissed pasta. But this butter’s talents don’t stop there: You’ll have plenty leftover, so try a pat on grilled fish, slather it over toasted bread or melt it onto roasted or grilled vegetables. It’s an easy way to add a burst of summery tomato flavor to almost anything.
- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 614
- Total Fat
- 37 g
- Saturated Fat
- 16 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 11 g
- Cholesterol
- 62 mg
- Sodium
- 458 mg
Ingredients
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Directions
- Preheat the oven to 450 degrees F.
- Toss the cherry tomatoes, olive oil, basil sprigs, unpeeled garlic cloves, tomato paste, oregano, 1/2 teaspoon salt and several grinds of black pepper in a large bowl until well combined. Transfer the mixture to a rimmed baking sheet, making sure all the tomatoes are cut-side-down. Bake until the tomatoes are very tender, charred in spots and start to deflate, 30 to 35 minutes. Set aside until cool, about 15 minutes.
- Once cool, peel the garlic (it should be very soft and caramelized) and place it in a food processor along with the tomatoes, butter, Calabrian chiles, 1/2 teaspoon salt and a couple more grinds of black pepper. Process until very smooth and whipped, scraping down the sides of the bowl with a rubber spatula as needed. You should have about 1 3/4 cups butter.
- Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add the bucatini and boil until al dente, 9 to 11 minutes. Reserve 1/2 cup of pasta water, then drain the pasta well.
- Return the pasta to the pot, then add 3/4 cup of the tomato butter. Stir until evenly coated. If the butter sauce is too thick, add some of the pasta water 2 tablespoons at a time to adjust the consistency (you’ll most likely need 6 to 8 tablespoons total). Taste and adjust the seasoning with more salt and pepper if needed. Serve with torn basil leaves and a sprinkle of freshly grated Parmesan on top. Store any remaining tomato butter in an airtight container and refrigerate for up to 5 days or freeze for up to 1 month.
