Description
A simple yet luxurious pasta dish featuring fresh tomatoes, butter, and Parmesan for a silky, rich sauce. Perfect for a quick, comforting meal with vibrant flavor.
Ingredients
- 9 oz (250 g) spaghetti or other long pasta
- 1 lb (500 g) fresh tomatoes
- 4 tbsp (60 g) butter, divided
- 1/3 cup (30 g) freshly grated Parmesan
- 2 cloves garlic, finely diced
- Fresh basil, finely diced (handful)
- Chilli flakes, to taste
- Salt, to taste
- Black pepper, to taste
Instructions
- Grate the tomatoes into a bowl using a box grater, discarding the skins.
- Melt 3 1/2 tablespoons of butter in a large pan over medium heat. Add garlic and chilli flakes, sautéing for a couple of minutes until fragrant.
- Pour in the grated tomatoes, season generously with salt and pepper, and stir well.
- Simmer gently for about 15 minutes, stirring occasionally, until the sauce thickens and emulsifies with the butter.
- Meanwhile, cook the pasta in well-salted boiling water until al dente.
- Transfer the pasta directly into the sauce using tongs. Toss to coat, then add basil and Parmesan. Add reserved pasta water as needed to loosen the sauce.
- Add the remaining 1/2 tablespoon of butter and toss until melted and glossy. Adjust seasoning and serve with extra basil and Parmesan if desired.
Notes
- Use ripe, juicy tomatoes such as vine-ripened or Roma for best flavor.
- Reserve at least 1 cup of pasta water before draining.
- For extra richness, add more Parmesan when serving.
- Best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 78 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 75 mg
