Take a leaf out of Marcella Hazan’s book by combining tomato and butter. A splash of soy will add that extra depth of flavour and compliment the sweetness of fresh baby tomatoes.
One of my favourite quick noodle sauces is soy sauce and butter. It’s like buttered pasta on a whole new level, as the soy sauce adds an extra salty, umami depth of flavour. It’s like the Asian equivalent of Vegemite on toast.
I’ve also fucked around with tomato and butter as a quick pasta sauce. It’s so good with a little grated garlic and fresh, sweet cherry tomatoes. Olive oil is good, but you haven’t lived until you’ve tried tomato and butter pasta.
Anyway, combining the two into one sticky buttery sweet noodle dish seemed like the right choice.
Tips before you begin
- You can use fresh or dried noodles. Spaghetti or pasta also works, just start cooking it when you begin the sauce.
- Add a little splash of the noodle cooking water to your sauce if it’s looking dry.
- Sweet baby tomatoes are great but chopped regular ones work fine. You might need to reduce the cooking time so they retain their shape.
- If your tommies are a bit too acidic add a pinch of sugar for sweetness.
Tomato butter noodles
Ingredients
Instructions
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Place a medium pot of well-salted water on to boil.
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Meanwhile, place a medium frypan over medium heat, add the butter and tomatoes. Pierce each tomato and cook until tomatoes begin to soften, but still hold shape. About 5 minutes. Add the soy sauce and stir through.
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Once tomatoes begin to soften, place your noodles in the boiling water to cook for a few minutes. Drain and rinse briefly under cold water to stop them sticking.
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Add the noodles to the sauce, then toss to combine. Serve hot with a drizzle of chilli oil.
