Description
The pasta queen Rosie MacKean shows us a beautiful, simple pasta dish. Grated tomatoes and butter make a ridiculously tasty sauce, topped with punchy gremolata.
Ingredients
Scale
- 6 plum tomatoes
- 160g butter
- 1 lemon
- 2 cloves garlic
- 15g parsley
- 500g mafaldine pasta
- 30g microbial-rennet parmesan
- Salt
- Black pepper
Instructions
- Step 1: Using the coarse side of a box grater, grate the tomatoes straight into a saucepan, discarding the skin when you get to it. Add in your butter, then place the pan on a medium heat and bring to a simmer.
- Step 2: Cook gently for 10 mins, until the tomato has reduced a bit and intensified in flavour and colour, and the juice has emulsified with the butter. Season to taste with salt and pepper.
- Step 3: Make your gremolata. Peel off your lemon zest with a peeler, then finely chop the zest. Peel and finely chop your garlic cloves. Very finely chop your parsley. Combine all the chopped ingredients together in a bowl.
- Step 4: Bring a large pan of water to the boil and season well with salt. Once bubbling, add your mafaldine and stir well. Cook until al dente.
- Step 5: Keep the tomato butter on a low heat, and add some of the starchy pasta water to loosen the sauce about halfway through the cooking of the pasta. When the pasta is done, use tongs to transfer it straight into the pan of sauce, along with another ladleful of pasta water. Toss well to combine with the sauce and continue to cook, until the sauce comes back to the boil and is coating the pasta well.
- Step 6: Remove from the heat, then grate in your parmesan and mix, adding a bit more pasta water if necessary. Finally add 2 tbsp of gremolata and mix well. Serve immediately sprinkled with more gremolata and more parmesan.
Notes
If you aren’t confident in chopping, you can use a fine microplane for the garlic and lemon zest.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 785 kcal
- Sugar: 4 g
- Sodium: 1500 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 120 mg
Keywords: tomato butter pasta, mafaldine, gremolata, Italian pasta