Tomato-Butter Pasta⚓︎

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  • 1 lb Cavatappi, Rigatoni, Fettuccine
  • 2-3 tomatoes, halved horizontally (really need ripe and flavorful tomatoes)
  • 4 tbsp butter, cold
  • 1 large garlic clove, peeled
  • Salt and Pepper
  • 1/4 tsp red pepper flakes, plus more for serving
  • (optional) Torn basil leaves, for serving
  • Parmesan, for serving


  • Start a pot to boil and cook the pasta. Make sure to reserve 1 cup pasta cooking water
  • Meanwhile, using the large holes of a box grater:
    • Grate the cut ends of the tomato into a large bowl
    • Grate the butter
    • Switch to the small holes and grate the garlic
  • Add the red-pepper flakes and season generously with salt
  • Return the drained pasta to the pot, along with the bowl of grated tomato and butter
  • Set over medium-high heat and stir constantly to thicken (2-3 min). Add pasta water as needed
  • Season to taste with salt and pepper. Serve with more red-pepper flakes, black pepper, basil and Parmesan as desired