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Bottoni Burro e Oro

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.