Name: Buttery Tomato Pasta
Prep time: 5 min
Cook time: 5 min
Yield: 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) -; Salt -; Pepper -; Pinch of dried basil or fresh sliced basil (optional) -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Buttery Tomato Pasta

1. 1/2 pound of fusilli pasta or elbow macaroni -

2. 1 14 ounce can of good quality whole tomatoes -

3. 2 tbsp butter -

4. 2 teaspoons sugar (more or less to taste) -

5. Salt -

6. Pepper -

7. Pinch of dried basil or fresh sliced basil (optional) -

How to cook deliciously - Buttery Tomato Pasta

1. Stage

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.

2. Stage

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 leaves and stir in. If not, if you want you can add a pinch of dried basil.

3. Stage

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. Links: Marcella Hazan's Tomato Sauce with Onion and Butter on SteamyKitchen, Smitten Kitchen , and Food 52