Tomato Paste Butter Pasta for Two

Use Tomato Paste Tube (130g) to make this recipe. Tomato paste in a tube is ideal for a quick two-person pasta because you can measure only what the sauce needs. Fry it in butter until darkened, then use starchy pasta water to turn the concentrate into a glossy coating.

At a glance

• Yield: 2
• Preparation: 5 minutes
• Cooking: 15 minutes
• Chilling or freezing: None

Ingredients

• 200g dried rigatoni or spaghetti
• 50g tomato paste
• 40g unsalted butter
• 1 small garlic clove, finely grated
• Half tsp chilli flakes, optional
• 40g Parmesan, finely grated
• Fine sea salt and black pepper

Method

1. Cook the pasta in well-salted water until just al dente. Reserve 250ml pasta water.
2. Meanwhile, melt 30g butter in a frying pan. Add tomato paste and cook for three to four minutes until darker and fragrant.
3. Add garlic and chilli and cook for 30 seconds. Whisk in 120ml pasta water.
4. Add drained pasta and toss vigorously, adding more pasta water until glossy.
5. Remove from heat, add remaining butter and Parmesan, season and serve.

Why this recipe works

Cooking the paste removes raw flavour and concentrates its sweetness. Starchy water emulsifies butter, cheese and tomato into a sauce that clings without cream.

Practical tips and variations

• Reserve pasta water before draining.
• Keep the heat moderate so garlic does not burn.
• Add Parmesan off the heat to reduce clumping.

Serving and storage

Best served immediately. Refrigerate leftovers promptly and reheat once with a splash of water until piping hot.

Frequently asked questions

Can I make it without Parmesan?

Yes. Add a little more butter or olive oil and adjust salt at the end.

Why does my sauce taste raw?

The tomato paste needs longer frying before water is added.

Can I add cream?

Yes, but add only a small splash after the tomato paste has cooked and before tossing with pasta.