Best 3 Buttery Tomato Spaghetti Recipes

When preparing a delicious and satisfying meal, few dishes can match the classic combination of buttery tomatoes and spaghetti. This simple yet delightful dish offers a rich and creamy texture, a vibrant and tangy tomato flavor, and a hint of fresh herbs that come together to create a culinary masterpiece. With its versatility and adaptability, buttery tomato spaghetti can be customized to suit various dietary preferences and tastes, making it a popular choice among home cooks and food enthusiasts alike. Whether you prefer a vegetarian version with sautéed vegetables or a hearty meat-based sauce, this article will guide you through the steps of creating the perfect buttery tomato spaghetti dish that will leave your taste buds satisfied and craving for more.

Here are our top 3 tried and tested recipes!

MY MOTHER'S BUTTER, TOMATO, AND ONION SAUCE

My Mother's Butter, Tomato, and Onion Sauce image

The easiest tomato sauce recipe for pasta only has 3 ingredients.

Provided by Guiliano Hazan

Categories Sauce Onion Tomato Vegetarian Butter 3-Ingredient Recipes Pasta Dinner

Yield Makes enough for 1 pound dried pasta

Number Of Ingredients 4

Ingredients

2 pounds ripe tomatoes, or 3 cups canned whole peeled tomatoes with their juice
1 medium sweet yellow onion
5 tablespoons butter
1 1/4 teaspoons salt

Steps:

If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion; peel it and cut it in half lengthwise.
Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.

SPAGHETTI WITH TOMATOES AND ANCHOVY BUTTER

Spaghetti with Tomatoes and Anchovy Butter image

Categories Brunch Side Quick & Easy Dinner Lunch Bon Appétit

Number Of Ingredients 8

Ingredients

1/2 pound spaghetti
4 tablespoons unsalted butter
2 anchovy fillets
4 sliced garlic cloves
2 pounds quartered medium tomatoes
Salt
Pepper
Chopped tender herbs (such as flat-leaf parsley, tarragon, and/or chives)

Steps:

Cook 1/2 pound spaghetti; drain, reserving 1/2 cup cooking liquid. Meanwhile, heat 4 tablespoons unsalted butter in a large skillet over medium heat. Cook 2 anchovy fillets and 4 sliced garlic cloves, stirring often, until anchovies are broken down and garlic is soft, about 4 minutes. Add 2 pounds quartered medium tomatoes; season with salt and pepper and cook, stirring occasionally, until falling apart, 8-10 minutes. Toss in pasta and cooking liquid; cook until sauce coats pasta, about 2 minutes. Toss in chopped tender herbs (such as flat-leaf parsley, tarragon, and/or chives).

TOMATO-BUTTER PASTA

Tomato-Butter Pasta image

When you have ripe, perfect tomatoes that you want to enjoy without much fuss, this is the pasta to make. (If your tomatoes are tasteless, your pasta will be too, so don't try this with the off-season grocery store variety.) It's inspired by pan con tomate, in which grated tomato and its juices are spooned onto garlic toasts. Here, with vigorous stirring, grated tomato and cold butter form a glossy, light, pretty-in-pink sauce that tastes of sweet, just-cooked tomato. The red-pepper flakes, garlic, basil and Parmesan bring out the flavor of the tomato, and while there are plenty of other ways to embellish further, you don't need to: This is lazy, easy summer cooking at its best. (P.S. Leftovers make a great room-temperature pasta salad.) To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Kosher salt
1 pound wavy or ridged pasta (like cavatappi or rigatoni), or a long noodle (like fettuccine)
2 pounds large, ripe tomatoes (about 2 to 3), halved horizontally
4 tablespoons cold unsalted butter
1 large garlic clove, peeled
1/4 teaspoon red-pepper flakes, plus more for serving
Black pepper
Torn basil leaves, for serving (optional)
Finely grated Parmesan, for serving

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
Meanwhile, using the large holes of a box grater, grate the cut ends of the tomato into a large bowl. Discard or compost skins. Grate the butter into the bowl as well. Using the small holes of the box grater, grate the garlic into the bowl. Add the red-pepper flakes, and season generously with salt. Refrigerate until ready to use.
Return the drained pasta to the pot, along with the bowl of grated tomato and butter. Set over medium-high heat and cook, stirring constantly, until the mixture thickens slightly and glosses the pasta, 2 to 3 minutes (the sauce will thicken as it sits). Add pasta water as needed to emulsify the sauce. Season to taste with salt and pepper. Serve with more red-pepper flakes, black pepper, basil and Parmesan as desired.

Tips:

Choose ripe, flavorful tomatoes. This will ensure that your sauce is packed with flavor.
Use a good quality olive oil. This will also help to enhance the flavor of your sauce.
Don't be afraid to add a little spice. A pinch of red pepper flakes or chili powder can add a nice kick to your sauce.
Garnish your spaghetti with fresh herbs, such as basil or parsley. This will add a pop of color and freshness to your dish.
Serve your spaghetti immediately. This is when it will be at its best.

Conclusion:

Buttery tomato spaghetti is a quick and easy weeknight meal that is sure to please the whole family. With just a few simple ingredients, you can create a delicious and satisfying dish that everyone will love. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!