Tomato Butter Pasta

A pantry pasta made with tomato, butter, garlic and Parmesan.

This is a useful recipe for nights when the fridge is almost empty. Tomato provides acidity, butter rounds the sauce and pasta water helps everything cling to the noodles.

Ingredients

• 250 g spaghetti
• 300 g crushed tomatoes
• 30 g butter
• 2 garlic cloves, sliced
• 30 g Parmesan, finely grated
• 1/2 teaspoon dried oregano
• Salt and black pepper

Method

1. Cook the pasta in salted water until just tender. Reserve 150 ml pasta water.
2. Melt the butter in a skillet. Add garlic and cook for 30 seconds.
3. Add tomatoes and oregano. Simmer for 8 to 10 minutes.
4. Add the drained pasta and a splash of pasta water.
5. Toss over medium heat. Add more pasta water until glossy.
6. Turn off the heat and mix in Parmesan. Season and serve.

Why pasta water helps

The starchy water helps the tomato and butter sauce coat the pasta. Add it in small amounts instead of pouring it all in at once.