Go Back
+ servings
0 from 0 votes

Tomato Butter Sauce Pasta with Arugula

Fusilli pasta in a creamy and rich tomato butter sauce, topped with fresh arugula, lots of Parmesan cheese and pine nuts - a comforting, 20 minutes weeknight dinner.
Servings 2
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins


  • ½ lb fusilli pasta
  • 2 tbsp olive oil extra virgin
  • 1 large onion diced
  • 2 garlic cloves minced
  • 2 tbsp tomato paste
  • 1 pinch granulated sugar
  • 1 (14 oz) can diced tomatoes
  • 4 tbsp unsalted butter cubed
  • cup Parmesan cheese grated
  • 2 handfuls arugula
  • salt
  • freshly ground black pepper
  • 2 tbsp pine nuts for serving
  • Parmesan cheese shaved, for serving


  • Bring water to a boil in a large pot. Heavily season the boiling water with salt and add pasta, stirring occasionally. Cook according to package instructions.
  • While the water is boiling start the sauce. Add olive oil and diced onions to a large skillet over medium-high heat and cook until soft and translucent, about 5-7 minutes. Add garlic and cook for 30 seconds until fragrant.
  • Stir in tomato paste and cook for 1 minute. Add diced tomatoes, turn the heat to low and simmer for 10 minutes, stirring occasionally. Add a pinch of sugar to balance the acidity of the tomatoes.
  • Stir in butter cubes, then add the parmesan.
  • Reserve some pasta water, drain the pasta and add them to the sauce. Stir to combine.
  • Add pasta water to the sauce to thin it if necessary. Stir in arugula right before serving and toss to coat. Taste for seasoning.
  • Serve with shaved Parmesan cheese, freshly ground black pepper and pine nuts.
Course: Main Course
Cuisine: Italian
Keyword: arugula pasta, buttery tomato sauce, easy tomato butter sauce, easy tomato sauce, pasta with arugula, tomato sauce pasta