Burnt Butter and Tomato Bucatini
Maddi my best friend who lives in Brooklyn wanted an easy recipe to use up lots of old tomatoes she had in her kitchen. This is so simple it’s silly to think of it as a recipe. The hardest part is waiting for the butter to brown, do it low and slow so there’s no risk of it getting too burnt. You want it to be a deep amber colour just before you stir in the tomato. The tomato and garlic cook very gently in the hot butter so the flavours of both come through really strongly in this sauce. Use whatever long twirly spaghetti you have but I love it with bucatini. It's quick, comforting and if there was ever a time for using lots of butter, it's now.
100g of butter
6 big tomatoes
2 cloves of garlic
A big pinch of salt
A packet of bucatini
In a heavy-bottomed pot on medium heat, slowly melt the butter and cook until it foams and turns a deep brown colour. While the butter is browning, roughly chop your tomatoes and tip into a bowl so you don’t lose any of their juice in the process. Once the butter is done, take it off the heat and let it cool a little bit for a minute or so. Tip in all the tomatoes and grate in the garlic so that it’s as fine as can be. Season with a large pinch of salt and stir. Put your pasta on to boil and just before it’s done fill a large mug with some of the pasta water. Toss the pasta through the tomato and butter sauce and add little bits of the pasta water to emulsify everything together. Keep tossing it together for a minute or so until every strand is coated with the sauce. Cover with parmesan and eat immediately.