Meals and Courses

Spaghettini with Tomato and Basil Butter

cook 10 mins
Tags: Quick eats
  • 75 g (3 oz) butter, softened
  • 5 sunblush tomatoes in oil, drained and finely chopped
  • handful of basil leaves, finely chopped,
  • grated rind of 1 lemon
  • 325 g (11 oz) spaghettini
  • salt
  • Mix together the butter, sunblush tomatoes, basil and lemon rind in a bowl and season well. Place on a sheet of clingfilm and roll up tightly to form a cylinder. Place in the freezer for 5 minutes to firm. (You can also make this ahead of time and store in the fridge or freezer until ready to use.)
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain well and pile on to serving plates.
  • Cut slices of the flavoured butter, place on top of the pasta and serve immediately.
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