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Tomutter Pasta Recipe

Recipe by Pedro M. A. Neves

Tomutter pasta is a rustic Italian dish that combines fresh tomatoes with creamy butter to create a luxuriously simple sauce. This beloved Roman classic balances acidity and richness, coating tender pasta strands in silky tomato-butter emulsion. The dish exemplifies Italian cooking at its most elegant—few ingredients, impeccable technique, and unforgettable flavor.

Ingredients

• 400g San Marzano canned tomatoes (or 500g fresh tomatoes, crushed)
• 120g unsalted butter, cubed
• 350g pasta (spaghetti, linguine, or pappardelle)
• 1 medium onion, halved
• 4 cloves garlic, minced
• 8 fresh basil leaves
• 60ml reserved pasta water
• 8g fine sea salt
• 2g cracked black pepper
• 40g Parmigiano-Reggiano, finely grated
• 5ml extra virgin olive oil

Instructions

1. Bring a large pot of salted water to a rolling boil. The water should taste like the sea. Add pasta and cook according to package directions until al dente, stirring occasionally. Reserve 60ml of pasta water before draining.

2. While pasta cooks, heat olive oil in a large heavy-bottomed pan over medium heat. Add the halved onion and cook for 3 minutes until softened and beginning to caramelize at the edges.

3. Remove the onion halves and discard. Add minced garlic to the pan and cook for 45 seconds, stirring constantly, until fragrant but not browned.

4. Pour the canned tomatoes into the pan, crushing them gently with the back of a wooden spoon. If using fresh tomatoes, add the crushed tomatoes now. Bring to a gentle simmer over medium heat.

5. Simmer the tomato sauce uncovered for 8-10 minutes, stirring occasionally, until the tomatoes break down and the sauce slightly reduces. Season with salt and pepper.

6. Remove the pan from heat. Add the cubed cold butter all at once, along with 2-3 basil leaves torn by hand. Using a wooden spoon, gently stir the sauce in a circular motion for 60 seconds until the butter emulsifies into the tomato base, creating a glossy sauce.

7. Add the drained pasta to the pan with the tomutter sauce. Pour in the reserved pasta water gradually while tossing gently with tongs, using just enough to create a silky coating that clings to each strand.

8. Divide the pasta among four warmed bowls. Drizzle any remaining sauce from the pan over each portion. Top with freshly grated Parmigiano-Reggiano and the remaining fresh basil leaves, torn by hand.

Substitutions

• Use ghee or clarified butter instead of unsalted butter for a deeper, nuttier flavor
• Replace butter with heavy cream (150ml) for a creamier sauce, reducing the butter to 60g
• Substitute canned tomatoes with 600g fresh heirloom tomatoes blanched and peeled for peak season cooking
• Use pecorino Romano instead of Parmigiano-Reggiano for a sharper, more peppery finish

Tips

• The quality of the tomatoes is paramount—San Marzano tomatoes are ideal due to their lower acidity and sweet flavor
• Do not rush the emulsification step; gentle stirring off heat prevents the sauce from breaking and ensures creamy results
• Reserve pasta water before draining—the starch is essential for achieving proper sauce consistency without cream
• Add the Parmigiano-Reggiano at the table rather than in the pan to preserve its delicate nutty notes

Tomutter pasta, known in Rome as pasta al burro e pomodoro, is a cornerstone of Italian home cooking that emerged during the post-war years as a refined yet economical dish. It represents the Italian philosophy of 'cucina povera'—making extraordinary meals from humble, quality ingredients without unnecessary complexity.

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