Turmeric-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
Scale
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
