Turmeric-Butter Pasta With Tomatoes Recipe
Introduction
This Turmeric-Butter Pasta with Tomatoes is a simple yet vibrant dish that brings warmth and color to your dinner table. The golden turmeric-infused butter pairs beautifully with juicy tomatoes for a quick and flavorful meal. It’s perfect for a cozy weeknight or when you want a comforting pasta with a twist.
Ingredients
- Salt and black pepper
- 8 ounces fettuccine or linguine
- 10 ounces small tomatoes, such as cherry or Sungold
- 4 garlic cloves
- 5 tablespoons unsalted butter, divided
- 2 teaspoons ground turmeric
- Crumbled feta, optional, for serving
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook the pasta until al dente, then reserve ½ cup of the cooking water and drain the pasta.
- Step 2: Meanwhile, slice the tomatoes into halves or quarters and finely chop or grate the garlic.
- Step 3: Melt 3 tablespoons of butter in a large skillet over medium heat. Once bubbling, stir in the garlic and turmeric, letting them sizzle and bloom until fragrant, about 10 to 30 seconds. Then add the tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes are warmed through and just start to cave in and become part of the butter sauce, about 3 to 5 minutes.
- Step 4: When the pasta is done cooking, add the remaining 2 tablespoons butter to the skillet, letting it melt almost completely. Add the pasta and ¼ cup of the reserved pasta water. Toss everything very well, adding more pasta water as the sauce thickens and the pasta soaks it up. Turn off the heat and transfer to serving plates. Top with extra black pepper and crumbled feta, if using.
Tips & Variations
- Use fresh turmeric root if available for a more vibrant flavor, finely grated instead of ground turmeric.
- Try adding a pinch of chili flakes with garlic for a hint of heat.
- Swap feta for shaved Parmesan or goat cheese for different textures and flavors.
- For a vegan version, replace butter with olive oil and omit the feta or use a plant-based alternative.
Storage
Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of water to loosen the sauce. Avoid microwaving as it may dry out the dish.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, you can use any long pasta like spaghetti, linguine, or tagliatelle. Just adjust the cooking time according to the package instructions.
Is turmeric safe to use in large amounts?
Turmeric is safe in moderate cooking amounts like in this recipe. Using too much may create a bitter taste, so stick to the recommended quantity for the best flavor.
PrintTurmeric-Butter Pasta With Tomatoes Recipe
This vibrant Turmeric-Butter Pasta with Tomatoes is a quick and flavorful weeknight dish featuring tender pasta tossed in a fragrant turmeric-infused butter sauce with juicy tomatoes. The addition of garlic and optional crumbled feta adds aromatic depth and creamy richness, making for a comforting yet bright plate perfect for any pasta lover.
- 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
For the Pasta
- 8 ounces fettuccine or linguine
- Salt, for boiling water
- Freshly ground black pepper, to taste
For the Sauce
- 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
Optional Topping
- Crumbled feta cheese, for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package instructions, usually about 8 to 10 minutes. Reserve ½ cup of the pasta cooking water before draining the pasta.
- Prepare Tomatoes and Garlic: While the pasta cooks, slice the tomatoes into halves or quarters for smaller varieties. Finely chop or grate the garlic cloves to release maximum flavor.
- Make the Turmeric-Butter Sauce: In a large skillet over medium heat, melt 3 tablespoons of butter. Once bubbling, add the garlic and ground turmeric, stirring continuously to sizzle and bloom the spices until fragrant, about 10 to 30 seconds. Then add the tomatoes, season with salt and freshly ground black pepper, and cook while stirring occasionally until the tomatoes soften and begin to break down into the butter sauce, around 3 to 5 minutes.
- Toss Pasta in Sauce: When the pasta is cooked and drained, add the remaining 2 tablespoons of butter to the skillet and melt almost completely. Add the cooked pasta and ¼ cup of the reserved pasta water to the skillet. Toss thoroughly to coat the pasta in the sauce, adding more pasta water as needed to reach your desired sauce consistency. Turn off the heat once the sauce has thickened slightly and the pasta is well coated.
- Serve and Garnish: Divide the pasta among serving plates, topping with extra freshly ground black pepper and crumbled feta cheese if desired. Serve immediately to enjoy the warm, silky flavors.
Notes
- Feel free to substitute linguine or another long pasta if preferred.
- Adjust the amount of turmeric to your taste; it provides an earthy warmth and vibrant color but can be overpowering if overused.
- Reserve the pasta water carefully; it helps emulsify the sauce for a silky texture.
- Feta is optional but adds a delightful creamy and tangy contrast.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
Keywords: turmeric butter pasta, tomato pasta, easy weeknight pasta, vegetarian pasta recipe, fettuccine with turmeric, garlic butter pasta, simple pasta dinner
