Linguine with Butter Sauce

Time for a new recipe. This one looked kind of funky and I decided I needed to try it. Who ever heard of pasta with butter and tomatoes? It doesn’t take long to put together and it’s really good.

G is my final arbitrator. If he says he will eat it again; that’s a sign from the gods. The biggest surprise is the combo of butter and tomatoes. I never would have thought of that.

I really enjoy internet surfing for new recipes. Of course, their pictures are always much more better than mine so it makes me want to try them even more.

Give this one a shot; you will be pleasantly surprised. I promise.

  • 1 pound fettuccine or linguine, spaghetti, etc
  • 3 pints cherry tomatoes halved or 1 28 ounce can tomatoes
  • 1 medium onion diced
  • 1 stick butter
  • salt and pepper to taste
  • 1/4 cup parsley minced
  • 1/4 cup basil hand torn
  • 2 cups reserved pasta water will most likely not need it all


  • In a large pan sauté the onion in butter over medium-low heat until soft (about 5 minutes) then add the tomatoes. Season the tomatoes initially with a teaspoon of kosher salt.
  • Cook the sauce over medium heat for 30-35 minutes (stir frequently and lower heat if scorching) or until the cherry tomatoes have burst and softened and the butter has completely blended in with the tomatoes.
  • Meanwhile, bring a large pot of salted (2 tablespoons kosher salt per gallon of water) water to boil. When the sauce is almost to your liking begin boiling the fettuccine to 1 minute less than al dente.
  • A few minutes before the pasta finishes cooking add 1 cup of pasta water to the sauce and stir to combine. Continue to cook the sauce over medium heat.
  • Add the pasta to the sauce and toss to coat. Cook until the pasta is just al dente then turn off the heat and season to taste with more salt and pepper as required. Add the herbs, toss once more, then plate. If the sauce is at all dry, add more of the reserved pasta water a few ounces at a time to loosen it up. Serve with grated parmesan cheese. Enjoy!

*****from the Recipe Box:

I made it with a 28 ounce can of San Marzano tomatoes, because remember I’m such a lazy butt.

and remember: The man who invented autocorrect should burn in hello. Big kiss, Lynn

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