Rich & Flavorful! Restaurant-Style Tomato Butter Pasta
Master the Art of Restaurant-Quality Tomato Pasta at Home with the Secret Ingredient: Butter!
I made this pasta with plenty of fresh tomatoes, and it turned out incredibly delicious! We finished the whole plate in no time. It’s a truly satisfying dish that I’m excited to share with you.
Ingredients- 1 serving of pasta (about the size of a US quarter coin when held in hand)
- 3 fresh ripe tomatoes (or cherry tomatoes)
- 700ml water (200ml for sauce, 500ml for boiling pasta)
- 20g butter, for a richer flavor
- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce (for umami)
- 1/2 Tbsp salt, to taste
- 1 Tbsp sugar, for balanced sweetness
- 1 Tbsp grated Parmesan cheese
- A pinch of black pepper
- A sprinkle of dried parsley, for garnish
Cooking Instructions
Step 1
Prepare the tomatoes. Blanch them in boiling water for about 30 seconds, then immediately transfer to an ice bath to cool. This makes peeling easy. If using regular tomatoes, score the skin with a cross shape before blanching. For cherry tomatoes, you can skip this peeling step if you prefer.
Step 2
Place the peeled tomatoes into a blender and process until smooth. A finely pureed sauce will have a better texture.
Step 3
Pour the pureed tomatoes and 200ml of water into a saucepan or skillet. Cook over medium heat for 8 minutes, stirring occasionally, until the sauce has thickened slightly. Skim off any foam that rises to the surface for a cleaner flavor.
Step 4
Add the remaining 500ml of water to create a total of 700ml of pasta sauce base.
Step 5
Bring a large pot of water to a rolling boil. Add the pasta and the butter. The butter helps prevent the pasta from sticking and allows the sauce to cling better.
Step 6
Once the pasta is about halfway cooked, stir in the soy sauce, salt, and sugar. Continue to cook over high heat for 10 minutes, stirring frequently. The cooking time can be adjusted to your preference: 8 minutes for a more al dente texture, or 10 minutes for a softer, fully cooked pasta. I prefer it fully cooked, so I cooked it for 10 minutes.
Step 7
Add the minced garlic and stir well to distribute its aromatic flavor throughout the pasta.
Step 8
Stir in the grated Parmesan cheese and a pinch of black pepper for an extra layer of flavor and creaminess.
Step 9
This is what the pasta looks like after simmering for 10 minutes. The ‘al dente’ texture often found in restaurants is usually achieved around 8 minutes, but I personally prefer my pasta to be fully cooked and not too firm.
Step 10
The pasta is ready when the sauce has thickened beautifully and coats each strand. Be mindful of the heat to prevent it from becoming too dry.
Step 11
Serve the finished tomato pasta on a plate and garnish with a sprinkle of dried parsley. The luxurious taste and rich aroma will captivate your palate. It’s a dish that everyone, young and old, will absolutely love!
