Turmeric-Butter Pasta With Tomatoes Recipe
Introduction
This Turmeric-Butter Pasta with Tomatoes is a simple yet flavorful dish that combines the earthiness of turmeric with buttery richness and fresh, juicy tomatoes. It’s a quick recipe perfect for weeknights when you want something comforting and vibrant on your plate.
Ingredients
- Salt and black pepper
- 8 ounces fettuccine or linguine
- 10 ounces small tomatoes, such as cherry or Sungold
- 4 garlic cloves
- 5 tablespoons unsalted butter, divided
- 2 teaspoons ground turmeric
- Crumbled feta, optional, for serving
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve ½ cup of the cooking water, then drain the pasta.
- Step 2: While the pasta cooks, slice the tomatoes into halves or quarters and finely chop or grate the garlic.
- Step 3: Melt 3 tablespoons of butter in a large skillet over medium heat. Once bubbling, stir in the garlic and turmeric. Let them sizzle and bloom until fragrant, about 10 to 30 seconds. Add the tomatoes, season with salt and pepper, and cook, stirring occasionally, until the tomatoes start to soften and become part of the butter sauce, 3 to 5 minutes.
- Step 4: When the pasta is done, add the remaining 2 tablespoons of butter to the skillet. Let it melt almost completely before adding the pasta and ¼ cup of the reserved pasta water. Toss everything well, adding more pasta water as needed to achieve a silky sauce. Turn off the heat and transfer to serving plates.
- Step 5: Top the pasta with extra black pepper and crumbled feta, if using, then serve immediately.
Tips & Variations
- Use a mix of sweet and tangy tomatoes to deepen the flavor of the sauce.
- If you prefer, substitute the feta with grated Parmesan for a different cheesy touch.
- Add fresh herbs like basil or parsley for a bright finish.
- Adjust the amount of turmeric to your taste, but keep it balanced to avoid bitterness.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or pasta cooking water to loosen the sauce. Avoid microwaving to maintain the sauce’s texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta for this recipe?
Yes, you can use any pasta shape you like, such as spaghetti, penne, or rigatoni. Just adjust the cooking time according to the package instructions.
Is turmeric safe to cook with regularly?
Absolutely. Turmeric is a common spice known for its anti-inflammatory properties. Using it in cooking adds flavor and color without overpowering the dish when used in moderate amounts like this recipe.
PrintTurmeric-Butter Pasta With Tomatoes Recipe
This Turmeric-Butter Pasta with Tomatoes is a vibrant and flavorful dish that combines the earthiness of turmeric with rich butter and sweet, juicy tomatoes. Perfect for a quick and easy meal, it features al dente pasta coated in a fragrant turmeric-infused butter sauce, complemented by fresh tomatoes and optionally topped with crumbled feta cheese for a creamy, tangy finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Pasta
- 8 ounces fettuccine or linguine
- Salt
- Black pepper
Sauce and Toppings
- 10 ounces small tomatoes (cherry or Sungold), halved or quartered
- 4 garlic cloves, finely chopped or grated
- 5 tablespoons unsalted butter, divided
- 2 teaspoons ground turmeric
- Crumbled feta cheese (optional), for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook until al dente, about 8-10 minutes depending on the pasta brand. Before draining, reserve ½ cup of the pasta cooking water to use later in the sauce. Drain the pasta and set aside.
- Prepare Tomatoes and Garlic: While the pasta cooks, slice the small tomatoes into halves or quarters, depending on their size. Finely chop or grate the garlic cloves to release maximum flavor for the sauce.
- Make the Turmeric-Butter Sauce: In a large skillet over medium heat, melt 3 tablespoons of the unsalted butter until bubbling. Add the chopped garlic and ground turmeric, stirring them for 10 to 30 seconds until fragrant and aromatic. Then, add the tomatoes and season with salt and black pepper. Cook, stirring occasionally, until the tomatoes soften, start to break down, and form part of the butter sauce, about 3 to 5 minutes.
- Toss Pasta in Sauce: When the pasta is ready, add the remaining 2 tablespoons of butter to the skillet and let it melt almost completely. Then, add the drained pasta along with ¼ cup of the reserved pasta water. Toss everything well to coat the pasta in the turmeric butter sauce, adding more pasta water as needed to reach desired sauce consistency. Turn off the heat.
- Serve: Transfer the pasta to serving plates. Add extra black pepper and sprinkle crumbled feta cheese over the top if using. Serve immediately for a warm, comforting meal.
Notes
- Reserve pasta water carefully as it helps create a silky sauce and adjusts consistency.
- You can substitute cherry tomatoes with grape or heirloom tomatoes if preferred.
- Adjust turmeric quantity to taste for milder or stronger flavor and color.
- Feta cheese is optional but adds a nice creamy and tangy contrast to the rich butter sauce.
- To make this dish vegan, substitute butter with olive oil and omit feta cheese.
Keywords: turmeric pasta, butter pasta, tomato pasta, vegetarian pasta, easy pasta recipe, fettuccine with turmeric, quick dinner
