Home / Recipes / Buttery Tomato Pasta
Buttery Tomato Pasta
Pasta with the easiest ever tomato sauce made with whole canned tomatoes, butter, sugar, basil, and salt and pepper.
20 minutes
Serves: 4
Ingredients
1/2 pound of fusilli pasta or elbow macaroni
1 14 ounce can of good quality whole tomatoes
2 Tbsp butter
2 teaspoons sugar (more or less to taste)
Cheese
Salt
Pepper
Pinch of dried basil or fresh sliced basil (optional)
1 14 ounce can of good quality whole tomatoes
2 Tbsp butter
2 teaspoons sugar (more or less to taste)
Cheese
Salt
Pepper
Pinch of dried basil or fresh sliced basil (optional)
Preparation
- Cook the pasta:
Half fill a 4-quart pot with water. Add a tablespoon of salt. Bring salted water to boil. Add pasta. Cook until al dente, tender but still a little firm. - Cook the tomatoes with butter and seasonings:
While the pasta water is heating and the pasta is cooking, prepare the tomatoes. Shred the canned whole tomatoes with your fingers as you put them in a small saucepan. Add any tomato juice left in the can to the pot.Add the butter. Heat to a simmer and stir to melt the butter. Simmer gently while the pasta is cooking.
Stir in sugar, salt, and pepper to taste. If you have fresh basil, thinly slice a couple of leaves and stir in. If not, if you want you can add a pinch of dried basil.
- Drain the pasta, combine with the tomatoes:
When the pasta is done, drain it. Stir in the cooked tomatoes and put in a serving bowl.Serve immediately.