Who loves pasta? How about this delicious dish of “tomato butter” pasta?

Well, I do and guess what? I had it the other night at a GREAT restaurant in Napa Valley wine country!

This is Ciccio, located at the north end of the town of Yountville…they serve incredible good italian food, like this dish – and guess what?

I didn’t take a photo! I always grab shots of the food but for some reason missed it! So, I found this picture online and it certainly looks like what I had, so I had to try and replicate it at home – let’s go!

Ingredients:

Here’s what you will need – I found this recipe online and will share a link at the end.

• 2 x 400g tins chopped tomatoes
• 100g butter
• 1 Parmesan rind

This was a new addition for me: I know many people use the rind to enhance the flavor of a dish, but this was the first time I did it!

• 2 shallots, peeled and halved – note: I didn’t have them so used sweet onion
• 3 cloves garlic, crushed
• 3 tbl. butter – or more for additional decades ce
• 350g dried pasta
• 2 x 125g balls of fresh mozzarella, to serve…I used shredded parmesan to keep that flavor profile going
• fresh or dried basil sprinkled on top at the end

First, it was time to slice and dice the onion, garlic and tomatoes, then I added it all to a pan of melted butter like this:

Simmer on very low with the lid slightly ajar for 45 mins – 1 hour, until sauce has thickened slightly and is glossy and flavorful.

Next, remove the Parmesan rind, and now cook pasta until al dente in plenty of salted boiling water.

Add pasta and basil leaves to sauce, stir to incorporate.

Here’s a look:

Then slowly shave parmesan cheese over the top like this:

I could watch parmesan cheese being grated in slow motion forever…once you have added all you want, the dish is ready to go!

Here’s how I plated it:

This dish was delicious: the richness of the butter and the fresh, ripe tomatoes were a perfect match for the sharpness of the shaved parmesan – and the parmesan rind-infused butter sauce was really terrific….this dish was so good I made it two ways!

Tomato Butter Pasta – The First Way!

I just couldn’t help messing with this simple, delicious dish: as I said, the creaminess of the butter sauce and the freshness of the tomatoes work great together, and of course shaved Parmesan on anything makes it pop….perfection.

Alex thought it was perfect as well – so of course, I had to do a little extra to my version!

Tomato Butter Pasta – My Way!

Yes, I had to add to mine: first, creamy chunks of avocado which is a favorite of mine, and since I love them so much: mini-meatballs!

It’s your call on how you want to enhance the tomato butter pasta dish – or leave it simple and perfect as well!

I found this terrific recipe to make at home here:

https://intothesauce.com.au/blogs/pasta/tomato-and-butter-pasta

A great site for food!

I’ve been on a “tomato kick” because the local farmer’s markets are filled with “end of summer” tomatoes….

So I made a tomato sandwich out of them to go with some great summer corn and crab chowder!

Here are both recipes:

I was on a bit of a “tomato” high, as the local Farmers Market had incredibly unique varieties to play with:

I used these as well to make a Gazpacho for my wife! It was the first time I’d ever made one, and was surprised how easy it was to make.

You can see that recipe here:

I tried to make use of all the fresh produce at the Union Square Farmers Market in New York City, and it led me to a fresh corn tomato salad as well:

This is just a quick and easy to make but delicious as well…here is the recipe:

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