One of the most delicious and easiest pasta sauces I’ve ever made. With only a handful of ingredients, this savory, buttery tomato sauce is tossed with hot linguine and finished with fresh Parmesan — a simple, fork-twirling bowl of comfort.
I’ve been genuinely obsessed with this sauce since I first tried it. It captures what I love about good Italian cooking: simplicity, fresh flavors, and no fuss. Combine your favorite pasta with this buttery tomato sauce and you have dinner bliss.
Warm, al dente linguine with a touch of butter and a sprinkle of Parmesan is irresistible. While this recipe works wonderfully for guests and is easy to prepare, I prefer a lighter tomato sauce rather than a thick, heavy ragù. This roasted butter tomato sauce is bright, silky and perfect as a main or a side alongside chicken parmesan. It’s flavorful without being overly filling — you’ll still have room for a scoop of gelato afterward.
Keep reading for the ingredient list and preparation steps. You only need five real ingredients plus salt. It’s a one-pan sauce and one pot for the pasta — simple and fast for weeknights.
I grew up on Italian-American home cooking, so pasta is my comfort food. Spaghetti, farfalle, orzo, gnocchi — I love them all. My husband prefers Louisiana rice dishes, but one bowl of saucy noodles with a cloud of grated Parmesan wins him over every time. Pasta has a little bit of magic: it can turn any day around.
Breaking down the tomatoes for roasting can be a bit messy, so wear an apron and embrace the chaos. Crushing whole tomatoes on a sheet pan will send juices and seeds in different directions — it’s part of the process, and kids enjoy getting involved. Roast the tomatoes with butter, garlic and red pepper flakes until everything is softened and fragrant. Depending on your preference, mash the mixture for a chunky sauce or blend it smooth for a silky finish.
This sauce pairs beautifully with a light green salad or crusty garlic bread to mop up every last drop. It works best with slippery pastas like linguine, bucatini or spaghetti, but you can use penne, farfalle, ravioli or tortellini if you prefer. If serving family, be prepared with napkins and a camera — it’s a meal worth sharing.
As the tomatoes roast and meld with butter, garlic and red pepper flakes, stir once and continue to roast until everything has collapsed into a saucy mixture, about 35–40 minutes total. Mash or blend to your preferred texture, then toss with hot pasta and finish with grated Parmesan and fresh basil or parsley. Simple, satisfying, and utterly delicious.
Then, all that’s left to do is mangia!
5-Ingredient Butter Roasted Tomato Sauce with Linguine
Ingredients
- 1 28 oz. can whole peeled tomatoes (with juice)
- 8 garlic cloves, peeled, crushed
- 1/3 cup unsalted butter, cut into small pieces
- 1/2 teaspoon crushed red pepper flakes, or to taste
- Kosher salt
- 12 oz. dry linguine (about one handful)
For serving (optional):
- Finely grated fresh Parmesan
- Fresh basil or parsley leaves
Instructions
- Preheat oven to 425°F (220°C).
- In a 13 x 9-inch baking dish, combine the tomatoes (crush them with your hands), garlic, butter and red pepper flakes. Season with kosher salt. Roast, stir the mixture after 15 minutes, then continue roasting until the tomatoes and garlic are softened and fragrant, about 35–40 minutes total.
- Meanwhile, cook the linguine in a large pot of boiling salted water, stirring occasionally, about 6–7 minutes or until al dente. Drain and set aside.
- Remove the tomato mixture from the oven. For a chunkier sauce, break up the tomatoes and garlic with a potato masher or fork. For a smoother sauce, blend using an immersion blender or food processor (work in batches if needed).
- Return the pasta to the pot and stir in the tomato sauce until evenly coated.
- Scoop into bowls and top with grated Parmesan and fresh basil or parsley, if desired.
- Enjoy.
Notes
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