Buttery Tomato Pasta

Buttery Tomato Pasta - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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VIDEO

You Never Thought Tomato Sauce Could Taste this Good!

Upon the first taste of this sauce your eyes will light up. The caramelisation and sweetness of the onion, the stewed garlic, the nutbrown butter, the fire roasted tomatoes, and the fresh basil leaves, bring this pasta dish to a whole new level. It’s hard to believe so few ingredients can taste so good.

Bucatini or spaghetti pasta works best for this. You want the pasta to absorb this sauce by cooking it further into the sauce. Try and buy nice ripe Roma tomatoes, if you can’t find them, buy the ripest tomatoes you can find. You want that natural sweetness. Fresh basil leaves are a must, and use a good quality Parmesan cheese. It’s the little things that make all the difference.

Ingredients

2lb – 900g ripe Roma tomatoes, approx. a dozen or use 3 cups canned whole peeled tomatoes with their juices
1 large red onion
2 garlic cloves (peeled)
6 tbsp - 85g butter
10.5oz -300g Bucatini or Spaghetti
Fresh Basil leaves
Grated Parmesan for sprinkles
Salt and pepper

Steps

Step 1
Peel and cut the red onion into three thick slices width wise.
Step 2
In a medium size saucepan add and melt the butter o low heat. Add the onion slices and peeled garlic cloves. Leave them to stew in butter on the lowest heat possible for approx. 10-15 minutes each side. Do not burn the butter. It should be a nice nut brown colour by the time the onions are soft and a little caramelised.
Step 3
To peel the tomatoes and give them a slight smoky taste, place them directly on the flame of your stove and fire roast them. Let them blister and keep turning them, this should only take approx. 20 seconds. Set aside
Step 4
Peel the tomatoes but don’t wash them as you will lose some of the smoky flavour. Roughly slice them and add to the butter onion mixture. Mix well, season with salt and pepper and leave to cook for 20-30 minutes on very low heat.
Step 5
Meanwhile get your pasta water ready, once boiling, season well with salt. Cook your pasta 2 minutes less than al dente.
Step 6
Once tomatoes are nicely cooked, transfer to blender and blend until very smooth. Keep on third aside and return the rest to the same saucepan, bring to a simmer.
Step 7
Drain the cooked pasta and add directly into the sauce. Mix well and continue to cook the remaining 2 minutes for al dente.
Step 8
Serve on warm plates, top with the sauce, scatter some fresh basil leaves and sprinkle freshly grated Parmesan cheese.

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