This is not rosé sauce and not just another tomato pasta; Cherry tomatoes are reduced, blended into a velvety sauce and finished with butter, proving you do not need cream to reach perfectionCoral Hota| Related TopicsDo not let the name fool you. This is not just another pasta with tomato sauce, and it is not pasta rosa either. It is not a one-pot recipe, but after you make it, I'm sure you will agree it is worth every dish you had to wash. The cherry tomatoes reduce beautifully, then are blended until they turn into the silkiest sauce, with no cream at all, only butter.This is one of the recipes that gets me the most comments along the lines of: “This is the best pasta I've ever eaten.”Cherry tomato butter pasta(Photo: Coral Hota)Ingredients:1/2 package pasta, any kind you likeFor the sauce:2-3 tablespoons butter, about 40 grams 10 cherry tomatoes, halved3 plum tomatoes, quartered1 tablespoon salt1 teaspoon crushed chili flakesFor blending:50 grams cold butter (about 3 1/2 tablespoons)1/4 cup pasta cooking waterPreparation:1. Make the sauce: Place the butter and tomatoes in a pan and cook over medium heat for 20 minutes. It is highly recommended to shake the pan every few minutes to create an emulsion between the butter and the juices released by the tomatoes.2. Cook the pasta in boiling salted water according to the package instructions. For al dente pasta, cook it 2 minutes less than instructed. Set aside 1/4 cup of the pasta cooking water.3. After 20 minutes, when the tomatoes have softened, add the salt and chili flakes and transfer the mixture to a food processor.4. Add the cold butter and the reserved pasta cooking water. Blend until smooth and orange. There is no need to strain the sauce.5. Return the sauce to the pan, add the drained pasta and mix well. Taste and adjust seasoning if needed.Comments