Best 8 Buttered Noodles With Fresh Tomato Recipes

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Indulge in culinary bliss with our delectable Buttered Noodles with Fresh Tomato, designed to tantalize your taste buds and nourish your soul. This easy-to-follow recipe is crafted with a symphony of simple yet exquisite ingredients, promising a flavorful and satisfying meal.

Dive into the vibrant world of flavors with our Buttered Noodles with Sautéed Cherry Tomatoes. The sweetness of ripe cherry tomatoes, gently sautéed in aromatic herbs and spices, dances harmoniously with the richness of butter and the comforting embrace of tender noodles.

Embark on a culinary adventure with our Buttered Noodles with Roasted Grape Tomatoes. Roasted grape tomatoes, bursting with concentrated sweetness and a hint of smokiness, add a delightful dimension to the classic buttered noodles. This dish is a celebration of simplicity and layered flavors.

Explore the depths of Italian-inspired goodness with our Buttered Noodles with Sun-Dried Tomatoes. Sun-dried tomatoes, infused with the warmth of Mediterranean sunshine and a symphony of herbs, lend a vibrant tang and umami richness to the buttery noodles. Prepare to be captivated by the symphony of flavors.

Our Buttered Noodles with Fresh Tomato is more than just a meal; it's an experience that nourishes both body and soul. With minimal ingredients and effortless preparation, this dish promises a delightful culinary journey that will leave you craving more.

Let's cook with our recipes!

BUTTERY TOMATO SPAGHETTI



Buttery Tomato Spaghetti image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
6 tablespoons butter
A few leaves fresh basil, torn
1 large clove garlic, grated or pasted, optional
1 small onion, halved
One 28-to-32-ounce can crushed Italian tomatoes
1 pound spaghetti
Freshly grated Parmigiano-Reggiano

Steps:

  • Heat a large pot of salted water to boil for the pasta.
  • Melt the butter in a sauce pot over medium heat. Add the basil, garlic, if using, onions and tomatoes and season with salt. Bring to a simmer and let reduce 20 minutes, stirring occasionally. After 12 to 13 minutes in, drop the pasta into the boiling water and cook to al dente.
  • Remove the onion halves from the sauce and add a ladle of starchy pasta cooking water. Drain the pasta and add to the sauce. Toss to combine. Serve the pasta topped with Parmigiano-Reggiano.

BUTTERED NOODLES



Buttered Noodles image

Such a simple and delicious recipe, yet I get many questions on how to make it.

Provided by elohel

Categories     Main Dish Recipes     Pasta

Time 15m

Yield 8

Number Of Ingredients 4

1 (16 ounce) package fettuccine noodles
6 tablespoons butter
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 8 to 10 minutes. Drain and return pasta to pot.
  • Mix butter, Parmesan cheese, salt, and pepper into pasta until evenly combined.

Nutrition Facts : Calories 294.1 calories, Carbohydrate 41.4 g, Cholesterol 25.8 mg, Fat 10.9 g, Fiber 1.9 g, Protein 8.9 g, SaturatedFat 6.3 g, Sodium 134.6 mg, Sugar 1.9 g

TOMATO-BUTTER PASTA



Tomato-Butter Pasta image

When you have ripe, perfect tomatoes that you want to enjoy without much fuss, this is the pasta to make. (If your tomatoes are tasteless, your pasta will be too, so don't try this with the off-season grocery store variety.) It's inspired by pan con tomate, in which grated tomato and its juices are spooned onto garlic toasts. Here, with vigorous stirring, grated tomato and cold butter form a glossy, light, pretty-in-pink sauce that tastes of sweet, just-cooked tomato. The red-pepper flakes, garlic, basil and Parmesan bring out the flavor of the tomato, and while there are plenty of other ways to embellish further, you don't need to: This is lazy, easy summer cooking at its best. (P.S. Leftovers make a great room-temperature pasta salad.) To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories     pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 pound wavy or ridged pasta (like cavatappi or rigatoni), or a long noodle (like fettuccine)
2 pounds large, ripe tomatoes (about 2 to 3), halved horizontally
4 tablespoons cold unsalted butter
1 large garlic clove, peeled
1/4 teaspoon red-pepper flakes, plus more for serving
Black pepper
Torn basil leaves, for serving (optional)
Finely grated Parmesan, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
  • Meanwhile, using the large holes of a box grater, grate the cut ends of the tomato into a large bowl. Discard or compost skins. Grate the butter into the bowl as well. Using the small holes of the box grater, grate the garlic into the bowl. Add the red-pepper flakes, and season generously with salt. Refrigerate until ready to use.
  • Return the drained pasta to the pot, along with the bowl of grated tomato and butter. Set over medium-high heat and cook, stirring constantly, until the mixture thickens slightly and glosses the pasta, 2 to 3 minutes (the sauce will thicken as it sits). Add pasta water as needed to emulsify the sauce. Season to taste with salt and pepper. Serve with more red-pepper flakes, black pepper, basil and Parmesan as desired.

BUTTERED NOODLES WITH FRESH TOMATO



Buttered Noodles With Fresh Tomato image

Provided by Pierre Franey

Categories     weekday, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

3/4 pound thin noodles
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons finely chopped shallots or scallions
1/4 cup diced fresh tomatoes

Steps:

  • Drop the noodles into a large quantity of salted boiling water. Cook about 2 to 3 minutes, or until tender. Do not overcook. Drain.
  • In the same kettle, add the olive oil, butter and shallots. Cook until wilted over medium heat. Add the tomatoes, cook for about 30 seconds, then salt and pepper the mixture. Add the drained noodles, blend well. Check the seasoning, and serve immediately with the turkey.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 10 grams, Carbohydrate 62 grams, Fat 16 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 264 milligrams, Sugar 2 grams, TransFat 0 grams

NOODLES WITH FRESH TOMATOES



Noodles With Fresh Tomatoes image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Salt and freshly ground pepper to taste
6 ripe plum tomatoes, about 1/2 pound
3/4 pound thin noodles
1 tablespoon olive oil
1 tablespoon finely chopped garlic
1 tablespoon butter
4 tablespoons fresh basil or parsley chopped coarse

Steps:

  • In a large saucepan or kettle, bring enough salted water to cover the noodles to a boil.
  • Core the tomatoes and cut them into 1 1/2-inch cubes.
  • Drop the noodles into boiling water and cook, stirring until tender. Do not overcook.
  • Meanwhile, heat olive oil in a saucepan. Add the tomatoes and salt and pepper. Cook for 1 minute, stirring occasionally. Add the garlic, cook and stir for 30 seconds. Set aside and keep warm.
  • Drain the noodles and return them to the saucepan. Add the butter, tomatoes and basil, and blend well. Check for seasoning and serve immediately.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 6 grams, Carbohydrate 64 grams, Fat 10 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 358 milligrams, Sugar 3 grams, TransFat 0 grams

BUTTERED NOODLES WITH GARLIC AND SUN DRIED TOMATOES



Buttered Noodles With Garlic and Sun Dried Tomatoes image

I was making Shrimp Scampi on evening and forgot about a side dish. I raided the cabinet and refrigerator and this is the result. It was a big hit. We really like garlic, so you may want to back off on it.

Provided by Doug Anderson

Categories     < 30 Mins

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 7

8 ounces egg noodles, cooked (per package directions)
4 tablespoons butter
6 garlic cloves, fresh garlic, chopped
1 (5 ounce) jar sun-dried tomatoes packed in oil, cut into strips
1 tablespoon tomato paste
1/4 cup chopped fresh parsley (optional)
salt and pepper

Steps:

  • Melt butter in small sauce pan.
  • Add garlic and cook under low heat for about five minutes.
  • Add tomatoes and tomato paste and stir until well blended.
  • Combine noodles, sauce and chopped parsley in a large bowl. Toss until well mixed. Salt and pepper to taste.
  • Serve immediately.

Nutrition Facts : Calories 812.4, Fat 38.2, SaturatedFat 17.3, Cholesterol 156.8, Sodium 480.2, Carbohydrate 102.3, Fiber 8.4, Sugar 3.2, Protein 20.9

BUTTERED FINE NOODLES WITH TOMATOES



Buttered Fine Noodles With Tomatoes image

Provided by Pierre Franey

Categories     dinner, easy, lunch, quick, pastas, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

4 ripe plum tomatoes
1/2 pound thin noodles
2 tablespoons butter or olive oil, or a mixture of each
Salt and freshly ground pepper to taste
1 teaspoon finely chopped garlic
2 tablespoons chopped fresh basil or parsley

Steps:

  • Core the tomatoes and cut them into 1/4-inch cubes.
  • Drop the noodles into a large amount of boiling water. Bring to a boil, cook about 2 or 3 minutes or until tender. Do not overcook.
  • Heat the butter in a saucepan. Add the tomatoes, salt, pepper and garlic, and cook briefly.
  • Drain the noodles and return to the kettle. Add the tomato mixture and basil. Toss well, add salt and pepper if needed. Serve hot with the meatballs.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 297 milligrams, Sugar 3 grams, TransFat 0 grams

BUTTERED NOODLES



Buttered Noodles image

A few pantry ingredients jazz up butter noodles in this quick side they'll ask for again and again. &dmdash;Heather Nalley, Easley, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

2-1/4 cups uncooked egg noodles
1/4 cup shredded part-skim mozzarella cheese
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Steps:

  • Cook noodles according to package directions; drain. Transfer to a serving bowl. Immediately add the remaining ingredients and toss to coat.

Nutrition Facts : Calories 162 calories, Fat 8g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 264mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

Tips:

  • Choose ripe and flavorful tomatoes: The quality of the tomatoes will greatly impact the taste of the dish. Look for tomatoes that are deep red in color and have a firm texture.
  • Use fresh herbs: Fresh herbs, such as basil, oregano, and thyme, will add a burst of flavor to the dish. If you don't have fresh herbs on hand, you can use dried herbs, but use them sparingly.
  • Don't overcook the tomatoes: Tomatoes should be cooked until they are softened but still hold their shape. Overcooking the tomatoes will make them mushy and bland.
  • Serve immediately: Buttered noodles with fresh tomato sauce is best served immediately. The noodles will absorb the sauce and become soggy if they sit for too long.

Conclusion:

Buttered noodles with fresh tomato is a simple yet delicious dish that is perfect for a quick and easy meal. With just a few fresh ingredients, you can create a flavorful and satisfying dish that the whole family will enjoy. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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