Adam Liaw’s quick buttered tomato spaghetti
I truly believe simplicity is the key to great pasta, and this buttery tomato spaghetti is ready in the time it takes the pasta to cook.
Ingredients
2 tbsp olive oil
1 onion, grated
4 garlic cloves, roughly chopped
400g canned cherry tomatoes
500g spaghetti
40g butter
½ cup loosely packed basil leaves, to serve
freshly ground pepper, to season
freshly grated parmesan, to serve
Method
Step 1
Heat a small saucepan over medium heat and add the oil, then add the onion and garlic. Fry the onion and garlic for 2-3 minutes, then add the cherry tomatoes and roughly crush them with a wooden spoon. Cover the saucepan and simmer for 5-10 minutes.
Step 2
Bring a large pot of salted water to a boil and add the pasta. Cook according to the packet directions, but start to check 3-4 minutes before the recommended cooking time printed on the packet. The pasta will be ready while still quite firm, as you want to finish cooking it in the sauce.
Step 3
Drain the pasta, reserving about ½ a cup of the water it’s cooked in. Combine the pasta, sauce, butter and pasta water together, season with a little salt and stir until it thickens to form a sauce that coats the pasta. Stir the basil leaves through, then transfer to a serving plate, sprinkle with plenty of black pepper and parmesan, and serve.
Adam’s tip: Combining your pasta with the sauce before the pasta’s fully cooked allows the pasta to better absorb the flavours of the sauce.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
