Garlic Butter & Tomato Pasta

4 servings
30 min

Welcome to the latest installment of “What in the world am I going to do with all of these tomatoes?!” The answer: Garlic Butter & Tomato Pasta.

In addition to being delicious, it’s a one-pot meal that cooks in just 30-minutes–perfect for when you need to get a fast dinner on the table that the whole family will love!

This Garlic Butter & Tomato Pasta is a great solution for using up your bounty of fresh garden tomatoes, but tomatoes from the farmers market or grocery store will work well, too.


As the sauce cooks, the tomatoes release their juices, creating a buttery, garlicky tomato sauce. I added some sliced, pre-cooked chicken sausage to ours, but you can leave it out for a meatless meal, which is just as good.


How to Make Garlic Butter & Tomato Pasta

To make the sauce, heat the butter, olive oil, fresh minced garlic, and Italian seasoning in a skillet. Add the tomatoes and cook until they are soft and have released their juices.

Toss in a couple of large handfuls of fresh spinach, and continue cooking until it wilts.

Before drain the pasta, reserving 1/4 cup of the cooking water. Add this to the skillet with the tomatoes, and then drain the pasta.


Note: You can make this recipe even easier by using fresh pasta from the refrigerated section of the grocery store. No need to boil, just toss the fresh pasta directly into the skillet with the tomato mixture, and allow to heat through and soften to al dente.

Add the Parmesan cheese, season with salt and pepper, then toss until the cheese melts and noodles are coated with sauce.


Serve with some crusty bread to sop up every bit of that buttery, garlicky, tomato-y sauce.

Circulon Skillet is HERE

FAQs

What kind of tomatoes should I use?

I used a mixture of red and yellow cherry tomatoes from my garden, but this recipe is so versatile. Choose whatever you have on hand, or whatever looks freshest at the market. If you’re using regular tomatoes, just give them a rough chop into chunks.


What kind of pasta works best?

I prefer a long noodle for this recipe, like linguine or spaghetti, but you could certainly substitute your favorite shape of pasta, or whatever you have in your pantry.


To save even more time, I used linguine from the refrigerated section of the grocery store, eliminating the need to boil it first. You can just add this type of fresh pasta directly to the sauce, and let it heat through.


How can I add extra protein?

I sliced a couple of chicken sausage links from Trader Joe’s into our pasta, because they are pre-cooked and therefore don’t add any extra effort or mess to this one-pot, 30-minute meal. But, cooked shrimp or chicken would make a great addition, too.


Looking for more delicious tomato recipes? You might like these:


Creamy Tuscan Chicken with Cherry Tomatoes

This Creamy Tuscan Chicken has loads of fresh cherry tomatoes and spinach, in a rich and creamy sauce. It comes together fast, so it's perfect for a quick weeknight meal.


Caprese Flatbread with Balsamic Glaze

This Caprese Flatbread with Balsamic Glaze is delicious, easy to make, and the perfect way to use up all that fresh summer garden produce.


Balsamic Chicken & Fresh Tomatoes

A delicious meal to help you use up your abundance of fresh garden tomatoes!

Fried Green Tomatoes

The perfect Southern dish to use up your green garden tomatoes that won't have time to turn ripe.


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Garlic Butter & Tomato Pasta

Recipe details

  • 4  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients


  • 8 ounces pasta spaghetti or linquine
  • 1 TBSP olive oil
  • 2 links pre-cooked Italian sausage I used chicken Italian sausage
  • 3 TBSP butter
  • 5 cloves garlic minced
  • 1 pint grape or cherry tomatoes
  • 2 handfuls fresh spinach leaves
  • 1/4 tsp Italian seasoning
  • 1/2 cup Parmesan cheese grated
  • salt & pepper to taste

Instructions


Cook the pasta according to package directions, until al dente.
As the pasta cooks, begin making the sauce. Heat the butter and olive oil in a skillet over medium-high heat.
Add the garlic, tomatoes, and Italian seasoning to the butter and oil, cooking until the tomatoes soften and release their juices. Be careful not to let all the liquid evaporate.
Mix the spinach into the skillet and cook until wilted.
Add ¼ cup of the hot pasta water to the skillet, before draining the pasta.
Mix the drained pasta into the skillet, along with the Parmesan cheese. Toss to coat the pasta in the sauce. Season with more salt and pepper, and sprinkle more Parmesan over the top,if desired. Serve while hot.

Tips

  • This meal can be served as vegetarian by omitting the sausage links, and it’s still delicious!
  • Regular, large-sized tomatoes can be subbed for cherry/grape. Simply rough chop into chunks before adding.
  • You can save a step by purchasing fresh pasta from the refrigerated section of the grocery store. No need to boil first– just add to the hot sauce and allow to heat through and finish cooking.
  • Nutritional information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary and The House on Silverado makes no guarantees to the accuracy of this information.

Niky | The House on Silverado
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