The simple things in life are often the best – as is the case with this dish.  
Put together effortlessly, using ingredients on hand and served alongside some crusty bread, this makes for a quick and delicious mid-week meal. 

INGREDIENTS
Serves 4

• 1 tablespoon Extra Virgin olive oil
• 400g tomato passata or tinned San Marzano tomatoes
• 1 clove garlic, grated
• 180g unsalted butter
• 30g Parmigiano Reggiano 
• 1 tablespoon salt
• 40ml milk
• Cracked pepper to taste
• 500g fresh Bottoni
  
  

METHOD

• 1. Add olive oil, 50g butter and grated garlic to a saucepan
  
  

• 2. Bring up to a simmer and cook over medium heat until fragrant (3 mins).
• 3. Add tomato passata, salt, pepper, milk and the remaining butter to the saucepan. Bring to a simmer and cook on low for 20 minutes. 
  
  

• 4. Place a large pot of salted water on the stove and bring to a boil.
• 5. Drop Bottoni into the salted water and cook until al dente (2-3 mins).
• 6. Transfer pasta to your saucepan with a slotted spoon and reserve pasta water. 
• 7. Simmer on a low heat and gently swirl pan until the sauce binds to the pasta. Check seasoning and add pasta water if sauce becomes too thick. 
• 8. Let pasta rest for 1 min in the pan. Finish generously with Parmigiano Reggiano and serve.