Pasta Al Pomodoro E Burro Recipe by Bianca Mwale
Cooking Instructions 30 minutes 1 Cook pasta in salted water until al dente. Reserve ½ cup of the pasta water, then drain 2 Roughly chop tomatoes and shallot then blend until smooth (strain to remove seeds/skins if preferred) 3 Heat olive oil in a pan and sauté the garlic until fragrant. Add the tomatoes with a pinch of salt. Let them cook down into a thick sauce (10–15 minutes), stirring occasionally 4 Stir in the butter until it melts into the sauce (P.S.:- If you skipped blending the tomatoes and just cooked them with garlic and olive oil until soft, then blend into a sauce before stirring in the butter to gives it a richer, deeper flavor) 5 Mix the drained pasta into the sauce. Toss well, adding splashes of reserved pasta water until everything is silky and coated. Serve immediately and enjoy 1 Cook pasta in salted water until al dente. Reserve ½ cup of the pasta water, then drain 1 Cook pasta in salted water until al dente. Reserve ½ cup of the pasta water, then drain 2 Roughly chop tomatoes and shallot then blend until smooth (strain to remove seeds/skins if preferred) 2 Roughly chop tomatoes and shallot then blend until smooth (strain to remove seeds/skins if preferred) 3 Heat olive oil in a pan and sauté the garlic until fragrant. Add the tomatoes with a pinch of salt. Let them cook down into a thick sauce (10–15 minutes), stirring occasionally 3 Heat olive oil in a pan and sauté the garlic until fragrant. Add the tomatoes with a pinch of salt. Let them cook down into a thick sauce (10–15 minutes), stirring occasionally 4 Stir in the butter until it melts into the sauce (P.S.:- If you skipped blending the tomatoes and just cooked them with garlic and olive oil until soft, then blend into a sauce before stirring in the butter to gives it a richer, deeper flavor) 4 Stir in the butter until it melts into the sauce (P.S.:- If you skipped blending the tomatoes and just cooked them with garlic and olive oil until soft, then blend into a sauce before stirring in the butter to gives it a richer, deeper flavor) 5 Mix the drained pasta into the sauce. Toss well, adding splashes of reserved pasta water until everything is silky and coated. Serve immediately and enjoy 5 Mix the drained pasta into the sauce. Toss well, adding splashes of reserved pasta water until everything is silky and coated. Serve immediately and enjoy Tips Swap out bland butter for a flavorful margarine More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Japanese yakitori (chicken thigh) Mashed Pea Potato Green Salad Recipe 🥗 Great make-ahead Samosa Pockets Tartar Sauce Recipe | The Perfect Condiment for Sandwiches, Fried Foods & Grilled Fish 🍋 🥣 Soft Omelette recipeㅣsimple and delicious breakfast 🥚🌞 Japanese yakitori (chicken thigh) Mashed Pea Potato Green Salad Recipe 🥗 Great make-ahead Samosa Pockets Tartar Sauce Recipe | The Perfect Condiment for Sandwiches, Fried Foods & Grilled Fish 🍋 🥣 Soft Omelette recipeㅣsimple and delicious breakfast 🥚🌞 Mixed Dal & Rosemary Cheela Simple Bread with Creamy Vegetable Stew These healthy and yummy cookies are the perfect option for a snack! Ada Pradhaman/ flatten rice/ poha pudding / kheer Pumpkin donuts Great make-ahead Samosa Pockets Andhra Style Tomato Pappu Japanese yakitori (chicken thigh) 親子丼 (Oyakodon) Quick Paneer Masala Dry Recipe Mixed Dal & Rosemary Cheela Simple Bread with Creamy Vegetable Stew These healthy and yummy cookies are the perfect option for a snack! Ada Pradhaman/ flatten rice/ poha pudding / kheer Pumpkin donuts Great make-ahead Samosa Pockets Andhra Style Tomato Pappu Japanese yakitori (chicken thigh) 親子丼 (Oyakodon) Quick Paneer Masala Dry Recipe