Pasta with Buttered Tomatoes
Pasta with Buttered Tomatoes



  • 400g cherry tomatoes
  • 35g butter, cut into small pieces
  • 1 tsp balsamic vinegar
  • 200g farfalle pasta, cooked in salted water
  • Sea salt and black pepper
  • Grated parmesan to serve
  • Preheat the oven to 180C. Pop the tomatoes into a roasting dish, and scatter with the butter pieces. Season liberally with salt and pepper, and drizzle with the balsamic. Roast in the oven for 50 minutes, then mash with a fork to make a thick sauce. Stir the buttered tomatoes into the pasta, season again to taste, and serve with parmesan.
1 hour
2 serving
This recipe pairs perfectly with the Pandolfa 'Federico' Sangiovese 2018 from Emilia-Romagna, Italy.

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