Description
Buttered noodles made with homemade sun-dried tomato butter (with leftovers for later!), and bone broth!
Ingredients
Scale
For the sun-dried tomato butter (makes extra)
- 2 sticks of unsalted butter, softened to room temperature
- 2/3 cup sundried tomatoes packed in olive oil, drained (save olive oil for later)
- 4 cloves of garlic
- 1/2 tsp salt
- 1/3 tsp thyme
- 1/2 tsp basil
- 1/4 tsp black pepper
- Red pepper flakes, to taste
For the pasta
- 2 tbsp olive oil (I use the oil from the tomatoes)
- 2 cups pasta of choice
- 2 + 3/4 cups bone broth
- 4 tbsp sundried tomato butter
- Salt and pepper, to taste
- Parmesan cheese, for serving
Instructions
- Add sun-dried tomatoes (drained; olive oil set aside for later) and garlic to your food processor. Pulse until both are finely chopped.
- Add softened butter and remaining ingredients. Blend until a smooth mixture forms. Set aside.
- Heat a large pan over medium heat. Add oil then stir in pasta and cook for 30 seconds.
- Add bone broth and bring to a boil; reduce to a simmer until pasta is cooked to al dente and most of the broth is absorbed, stirring occasionally. Mine took about 15 minutes. Turn off heat.
- Stir in butter. Stir in parmesan and add salt and pepper if needed. Serve and enjoy!