Tomato Garlic Butter Sauce For Pasta, Salads Recipe

I just made a Tomato Butter Sauce that makes plain pasta taste like a secret chef move and now I can’t stop eating it.

I’m obsessed with this Tomato Garlic Butter Sauce because it tastes like grown-up spaghetti that’s not trying too hard. I love how the tomato butter sauce clings to every noodle and how unsalted butter and garlic actually sing together.

But it’s more than butter and tomatoes, it’s the kind of sauce you spoon over salads or use as a Tomato Paste Dipping Sauce for crusty bread when you’re not sharing. I enjoy that bright, tangy smack and the little oily sheen that makes you keep eating.

Messy, simple, pointless to resist. I will dive in every single time, no regrets.

Ingredients

• Buttery richness that makes the sauce silky and comforting, it’s pure cozy.
• Plus olive oil adds a light, fruity backbone and helps things sizzle.
• Garlic brings punchy, warm aroma you’ll notice first bite.
• Shallot or onion gives sweet, mellow depth and subtle crunch when softened.
• Fresh tomatoes give bright, juicy tang and a bit of texture.
• Tomato paste adds concentrated tomato oomph without being weird.
• Red pepper flakes give gentle heat that wakes up the sauce.
• Granulated sugar quiets sharp tomato acidity, makes it taste balanced.
• Kosher salt pulls out flavor; you’ll add a pinch to taste.
• Black pepper gives faint biting warmth and a little edge.
• Cooking water or broth loosens sauce and keeps it silky.
• Plus lemon juice or vinegar adds quick, bright acid lift.
• Parmesan brings savory, salty umami and creaminess when stirred in.
• Basil adds fresh, green perfume; it’s herbal and slightly sweet.
• Parsley provides a clean, grassy finish and a pretty color pop.

Ingredient Quantities

• 4 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 4 cloves garlic, finely minced (about 2 teaspoons)
• 1 small shallot or 1/2 small yellow onion, finely chopped
• 1 pound fresh tomatoes, coarsely chopped (or 14 to 16 ounces canned crushed tomatoes)
• 1 tablespoon tomato paste (optional, for deeper tomato flavor)
• 1/4 teaspoon red pepper flakes, or to taste
• 1 teaspoon granulated sugar (to balance acidity)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons pasta cooking water or low sodium chicken/vegetable broth
• 1 tablespoon fresh lemon juice or 1 teaspoon red wine vinegar
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/3 cup fresh basil leaves, roughly torn, plus 2 tablespoons chopped flat leaf parsley

How to Make this

1. Bring a large pot of salted water to a boil for pasta; reserve about 1 cup of the cooking water before draining so you can measure 2 tablespoons later.

2. In a large skillet, heat 4 tablespoons unsalted butter with 1 tablespoon extra virgin olive oil over medium heat until butter is melted and foamy but not browned.

3. Add 4 cloves finely minced garlic and the finely chopped shallot (or 1/2 small yellow onion). Cook, stirring, 1 to 2 minutes until fragrant and soft, watch it so the garlic does not burn.

4. Stir in 1 tablespoon tomato paste if using and cook 30 seconds to deepen the flavor. Then add 1 pound coarsely chopped fresh tomatoes (or 14 to 16 oz canned crushed tomatoes) and 2 tablespoons pasta cooking water or low sodium broth.

5. Season with 1/4 teaspoon red pepper flakes, 1 teaspoon granulated sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Simmer gently 8 to 12 minutes until the tomatoes break down and sauce thickens a bit. If it feels too acidic, add a little more sugar, a pinch at a time.

6. If you like a smoother sauce, mash with a fork or use an immersion blender for a few quick pulses; if you like it chunkier, just leave it as is.

7. Stir in 1 tablespoon fresh lemon juice or 1 teaspoon red wine vinegar to brighten the sauce, then add 1/4 cup grated Parmesan cheese and 1/3 cup torn fresh basil leaves plus 2 tablespoons chopped flat leaf parsley. Cook 1 to 2 minutes so the cheese melts into the sauce.

8. Taste and adjust salt, pepper, or lemon/vinegar. If the sauce is too thick, loosen with extra reserved pasta water a tablespoon at a time until you reach the desired consistency.

9. Toss the hot, drained pasta directly into the skillet and gently combine so every strand or piece is coated. Finish with an extra pat of butter or a drizzle of olive oil if you want it silkier.

10. Serve topped with more grated Parmesan and a few torn basil leaves. Leftovers keep well in the fridge up to 3 days and actually taste better the next day after flavors marry.

Equipment Needed

1. Large pot for boiling pasta (and to reserve a cup of cooking water)
2. Large skillet or sauté pan
3. Colander or fine mesh strainer
4. Cutting board and a sharp chef’s knife
5. Measuring spoons and a tablespoon measure
6. Wooden spoon or heatproof spatula
7. Microplane or box grater for the Parmesan
8. Tongs or pasta fork for tossing pasta in the sauce
9. Immersion blender or potato masher (optional, if you want a smoother sauce)

FAQ

Tomato Garlic Butter Sauce For Pasta, Salads Recipe Substitutions and Variations

• Unsalted butter (4 Tbsp): use 3 Tbsp extra virgin olive oil + 1 Tbsp butter for a lighter flavor; or ghee for a nuttier, higher smoke point; or plant based butter for vegan option. note: if you use all oil, sauce will be lighter but still tasty.
• Fresh tomatoes (1 lb): swap with 14–16 oz canned crushed tomatoes for pantry friendly option; or 2 cups cherry tomatoes, halved and cooked down for a sweeter result; or 1 cup rehydrated sun dried tomatoes plus 1/2 cup water for intense tomato flavor.
• 1/4 cup grated Parmesan: sub with Pecorino Romano for saltier, sharper bite; or grated Asiago for milder tang; or 2–3 Tbsp nutritional yeast for a dairy free, cheesy note. adjust salt if needed.
• 1 Tbsp lemon juice or 1 tsp red wine vinegar: use 1 tsp white wine vinegar or apple cider vinegar if you dont have lemon; or 1/2 tsp balsamic for a touch of sweetness; or a splash of white wine for depth. start small and taste.

Pro Tips

1. Roast or sweat the tomatoes first. If you have a few extra minutes, toss halved tomatoes with a little oil and roast or cook them down on medium-low until they’re jammy. It concentrates the sweetness and cuts the need for too much sugar, and yes it’ll make your sauce taste like you cooked it all day.

2. Don’t let the garlic brown. Keep the heat at medium or a touch lower when you add garlic and shallot. Burnt garlic is bitter and ruins everything, so stir constantly for those first 1 to 2 minutes and be ready to add the tomato as soon as it’s fragrant.

3. Use the starchy pasta water generously but slowly. Add it a tablespoon at a time to loosen the sauce while tossing with pasta. It helps the sauce cling to the noodles and gives a silky finish. If you overshoot, a quick simmer will reduce it back down.

4. Finish with acid and cheese at the end, not the start. Add the lemon juice or vinegar and the parmesan right near serving so the brightness and creaminess pop. Taste after those additions then tweak salt and pepper, because both lemon and cheese change the final flavor.

Tomato Garlic Butter Sauce For Pasta, Salads Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I just made a Tomato Butter Sauce that makes plain pasta taste like a secret chef move and now I can't stop eating it.

Pin

Servings

4

servings

Calories

197

kcal

Equipment: 1. Large pot for boiling pasta (and to reserve a cup of cooking water)
2. Large skillet or sauté pan
3. Colander or fine mesh strainer
4. Cutting board and a sharp chef’s knife
5. Measuring spoons and a tablespoon measure
6. Wooden spoon or heatproof spatula
7. Microplane or box grater for the Parmesan
8. Tongs or pasta fork for tossing pasta in the sauce
9. Immersion blender or potato masher (optional, if you want a smoother sauce)

Ingredients

• 4 tablespoons unsalted butter

• 1 tablespoon extra virgin olive oil

• 4 cloves garlic, finely minced (about 2 teaspoons)

• 1 small shallot or 1/2 small yellow onion, finely chopped

• 1 pound fresh tomatoes, coarsely chopped (or 14 to 16 ounces canned crushed tomatoes)

• 1 tablespoon tomato paste (optional, for deeper tomato flavor)

• 1/4 teaspoon red pepper flakes, or to taste

• 1 teaspoon granulated sugar (to balance acidity)

• 1/2 teaspoon kosher salt, plus more to taste

• 1/4 teaspoon freshly ground black pepper

• 2 tablespoons pasta cooking water or low sodium chicken/vegetable broth

• 1 tablespoon fresh lemon juice or 1 teaspoon red wine vinegar

• 1/4 cup grated Parmesan cheese, plus extra for serving

• 1/3 cup fresh basil leaves, roughly torn, plus 2 tablespoons chopped flat leaf parsley

Directions

• Bring a large pot of salted water to a boil for pasta; reserve about 1 cup of the cooking water before draining so you can measure 2 tablespoons later.
• In a large skillet, heat 4 tablespoons unsalted butter with 1 tablespoon extra virgin olive oil over medium heat until butter is melted and foamy but not browned.
• Add 4 cloves finely minced garlic and the finely chopped shallot (or 1/2 small yellow onion). Cook, stirring, 1 to 2 minutes until fragrant and soft, watch it so the garlic does not burn.
• Stir in 1 tablespoon tomato paste if using and cook 30 seconds to deepen the flavor. Then add 1 pound coarsely chopped fresh tomatoes (or 14 to 16 oz canned crushed tomatoes) and 2 tablespoons pasta cooking water or low sodium broth.
• Season with 1/4 teaspoon red pepper flakes, 1 teaspoon granulated sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Simmer gently 8 to 12 minutes until the tomatoes break down and sauce thickens a bit. If it feels too acidic, add a little more sugar, a pinch at a time.
• If you like a smoother sauce, mash with a fork or use an immersion blender for a few quick pulses; if you like it chunkier, just leave it as is.
• Stir in 1 tablespoon fresh lemon juice or 1 teaspoon red wine vinegar to brighten the sauce, then add 1/4 cup grated Parmesan cheese and 1/3 cup torn fresh basil leaves plus 2 tablespoons chopped flat leaf parsley. Cook 1 to 2 minutes so the cheese melts into the sauce.
• Taste and adjust salt, pepper, or lemon/vinegar. If the sauce is too thick, loosen with extra reserved pasta water a tablespoon at a time until you reach the desired consistency.
• Toss the hot, drained pasta directly into the skillet and gently combine so every strand or piece is coated. Finish with an extra pat of butter or a drizzle of olive oil if you want it silkier.
• Serve topped with more grated Parmesan and a few torn basil leaves. Leftovers keep well in the fridge up to 3 days and actually taste better the next day after flavors marry.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 148g
• Total number of serves: 4
• Calories: 197kcal
• Fat: 16.8g
• Saturated Fat: 8.9g
• Trans Fat: 0.05g
• Polyunsaturated: 1.1g
• Monounsaturated: 7.3g
• Cholesterol: 36.5mg
• Sodium: 200mg
• Potassium: 292mg
• Carbohydrates: 8.8g
• Fiber: 1.8g
• Sugar: 4.5g
• Protein: 3g
• Vitamin A: 800IU
• Vitamin C: 17.5mg
• Calcium: 87mg
• Iron: 0.8mg