Spaghettios with Tomato Butter Sauce
Like the nostalgic snack you grew up with in the '90s, but better with a garlicky tomato sauce finished with creamy butter.
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1 28 oz can crushed tomatoes
- 2 tablespoons tomato paste
- salt and pepper
- pinch red pepper flakes
- few sprigs fresh basil
- 8 tablespoons Vital Farms Unsalted Butter, room temperature
- 1/2 pound small shortcut pasta such as anellini or ditalini
- Parmesan, finely grated
Instructions
- Puree the crushed tomatoes in a blender or using an immersion blender.
- Fill a large pot with water and bring to a boil. Season generously with salt and boil the pasta according to the package directions.
- Meanwhile, make the sauce. Place a medium pot over medium-low heat. Add in the olive oil and garlic and cook until the garlic starts to toast and become fragrant, about a minute.
- Turn the heat down to low and add in the crushed tomatoes and tomato paste. Stir to combine and season with salt and pepper to taste. Add in the red pepper flakes and basil sprigs and let the mixture cook until slightly thickened and warmed through. Add in the butter, one tablespoon at a time, stirring after each addition to incorporate.
- Drain the pasta and add into the sauce. Give it a stir to combine everything. Serve with a generous sprinkle of parmesan.
