Tomato butter pasta

This tomato butter pasta is about clever, low-effort technique. A little grated onion melts into the sauce, butter brings smooth richness and a dash of tomato sauce helps improve the acidic flavour of the passata, turning weeknight pantry staples into a glossy, comforting meal.

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 2 tbsp olive oil
• 1 onion, grated
• 4 garlic cloves, finely chopped
• 2 cups (500 ml) passata
• 1 tbsp tomato sauce (ketchup)
• 1 tsp dried mixed Italian herbs
• 50 g butter
• 500 g radiatori
• Salt and black pepper
• Freshly grated parmesan cheese, to serve

Instructions

1. Heat a small saucepan over medium heat and add the oil, followed by the onion and garlic. Fry for 2-3 minutes, then add the passata, tomato sauce, herbs and about half the butter. Cover the saucepan and allow to simmer for 5-10 minutes.
2. Meanwhile, bring a large saucepan of salted water to the boil and add the pasta. Cook according to the package directions, checking 3-4 minutes before the time printed on the packet. The pasta will be done while it is still quite firm, as you want to finish cooking the pasta together with the sauce.
3. Reserve about half a cup of pasta cooking water, then drain the pasta. Combine the pasta, sauce, remaining butter and reserved pasta water, season with a little salt and stir until it thickens to a sauce that coats the pasta. Transfer to a serving plate and grind over plenty of black pepper. Sprinkle with parmesan and serve.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.