Tomato Butter Pasta
Sep 17, 2025
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If a recipe I’m making is going to have one rule, then that rule is that it needs plenty of olive oil and plenty of garlic. But sometimes, there’s another ingredient that joins the party and that is butter. Fresh tomatoes and butter come together in this Tomato Butter Pasta to create a silky, rich, and delicate sauce that feels both comforting and a little bit luxurious.
Love a tomato pasta? You will love my tomato and basil pasta and one pot cherry tomato orzo.
Tomato butter sauce was made legendary by cook Marcella Hazan, who showed the world how just a few simple ingredients, tomatoes, butter, and onion, could create an unforgettable pasta sauce. My version of Tomato Butter Pasta stays true to her philosophy of simplicity but with a little Daen’s Kitchen twist.
I usually lean heavily on olive oil and garlic in my tomato-based sauces, but here the butter takes the spotlight, melting into the tomatoes to create a velvety, luxurious sauce. I also add a couple of anchovies. And please don’t be scared of them! They completely melt into the sauce, leaving no fishiness behind, just a beautiful depth of flavor and a subtle saltiness that makes the tomatoes sing.
It’s a dish that feels ndulgent yet comes together quickly, reminding us that sometimes the most extraordinary meals are the ones built on the simplest ingredients.
Why You'll Love This Recipe
- Comes together in under 30 minutes – perfect for busy weeknights
- Made with just a handful of simple ingredients
- Fresh cherry tomatoes cook down into a naturally sweet, jammy sauce
- Butter makes the sauce creamy, silky, and indulgent
- A little twist on a classic tomato pasta that feels comforting yet special
Ingredients for Tomato Butter Pasta
This Tomato Butter Pasta comes together with just a handful of simple ingredients. Use tomatoes while in season and the sauce will do all the work for you.
- Tomatoes – I love using fresh cherry tomatoes as they burst into a naturally sweet, jammy sauce. Canned tomatoes will also work well, especially when fresh aren’t in season.
- Butter – This is what makes the sauce creamy, rich, and silky. I always reach for Westgold for its golden flavor.
- Anchovies – Don’t skip these (unless your vegetarian)! They melt right into the sauce, adding a gentle saltiness and depth of flavor without tasting “fishy.” Think of them as a secret seasoning.
- Garlic – It wouldn't be a recipe of mine without it!
A full ingredient list with exact amounts can be found in the recipe card below.
How To Make Tomato Butter Pasta
This dish couldn’t be simpler to pull together. With just a few ingredients and one pan, you’ll have a creamy, rich sauce that clings beautifully to your pasta in under 30 minutes.
Step 1: In a large frypan on a medium heat, combine the butter and olive oil. Add the garlic and anchovy to the pan. Cook for 2 minutes. Add the tomatoes to the pan and cook for 5 minutes or until the tomatoes have broken down and created a jammy sauce. Season with salt and pepper.
Step 2: Turn the heat to low and add the pasta to the sauce along with a splash of pasta water. Stir through until your sauce has slightly thickened and has become silky and glossy. Turn off the heat and stir through the basil.
Step 3: Sprinkle over parmesan cheese and a little extra basil and serve immediately.
FAQ's
Yes, canned tomatoes will work beautifully if fresh aren’t available. I prefer fresh cherry tomatoes when they’re in season because they burst into a naturally sweet, jammy sauce, but canned makes this pasta an all-year recipe.
Not at all! The anchovies completely melt into the sauce, leaving behind only a gentle saltiness and depth of flavor. Think of them as a hidden seasoning rather than a main flavor.
This recipe works with almost any pasta shape. Spaghetti gives you that classic slurp, while short pasta like rigatoni or penne holds onto the creamy sauce really well.
hOW tO sTORE
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water or extra olive oil to loosen the sauce.
- Freezer: The tomato butter sauce (without pasta) can be frozen for up to 2 months. Defrost in the fridge overnight, then reheat before tossing with freshly cooked pasta.
- Tip: Pasta itself doesn’t freeze well, so if you want to meal prep, freeze the sauce on its own and cook the pasta fresh when serving.
How To Serve
- Serve straight from the pan into warm bowls so the sauce stays silky and glossy.
- Top generously with freshly grated parmesan cheese, fresh basil leaves and an extra drizzle of olive oil.
- Pair with garlic bread or crusty focaccia to soak up every bit of the buttery tomato sauce.
- A crisp green salad with a tangy vinaigrette balances the richness of the pasta perfectly.
- For a heartier meal, add grilled prawns, roasted chicken, or pan-fried sausage on top.
More tomato pasta Dishes To Love
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Tomato & Butter Pasta
Ingredients
- 4 tablespoon Westgold butter
- 1 tablespoon olive oil
- 1 lb cherry tomatoes, halved
- 4 garlic cloves, finely sliced
- 3 anchovy fillets
- 10 oz pasta
- ½ cup fresh basil leaves, torn
- parmesan cheese, grated
- salt and pepper
Instructions
- Boil pasta: Bring a large pot of heavily salted water to the boil. Follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 1 - 2 minutes before the suggested cooking time. Reserve up to ½ cup of pasta water.
- Fry garlic: In a large frypan on a medium heat, combine the butter and olive oil. Once the butter has melted and is foaming, add the garlic and anchovy to the pan. Cook for 2 minutes, stirring consistently to prevent the garlic from burning, or until the garlic has softened and the anchovy has broken down into the sauce.
- Cook tomatoes: Add the tomatoes to the pan and cook for 5 minutes or until the tomatoes have broken down and created a jammy sauce. Season with salt and pepper.
- Add pasta: Turn the heat to low and add the pasta to the sauce along with a splash of pasta water. Stir through until your sauce has slightly thickened and has become silky and glossy. Turn off the heat and stir through the basil.
- Finish & serve: Sprinkle over parmesan cheese and a little extra basil and serve immediately.
Notes
- Tomatoes – I love using fresh cherry tomatoes as they burst into a naturally sweet, jammy sauce. Canned tomatoes will also work well, especially when fresh aren’t in season.
- Butter – This is what makes the sauce creamy, rich, and silky. I always reach for Westgold Butter for its golden flavor.
- Anchovies – Don’t skip these (unless your vegetarian)! They melt right into the sauce, adding a gentle saltiness and depth of flavor without tasting “fishy.” Think of them as a secret seasoning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Absolutely adored this recipe! Was so quick and easy to make and a real delight to eat. Even my 6 year old ate it! Thanks heaps