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Veena Jain

Buttery Tomato Pasta

By Veena Jain 3 views  4 years ago

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)

Method :

1 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 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 When the pasta is done, drain it. Stir in the cooked tomatoes and put in a serving bowl.

Serve immediately.


Reference :

Elise Bauer

Tags :

Buttery Tomato Pasta

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