- Prep time: 5 minutes
- · Cook time: 20 minutes
- · 1/2 pound of fusilli pasta or elbow macaroni
- · 1 14 ounce can of good quality whole tomatoes
- · 2 Tbsp butter
- · 2 teaspoons sugar (more or less to taste)
- · Salt
- · Pepper
- · Pinch of dried basil or fresh sliced basil (optional)
1 Half fill a 4 quart pot with water. Add a tablespoon of salt. Bring salted water to boil. Add pasta. Cook until al dente, tender but still a little firm.
2 While the pasta water is heating and the pasta is cooking, prepare the tomatoes. Shred the canned whole tomatoes with your fingers as you put them in a small saucepan. Add any tomato juice left in the can to the pot. Add the butter. Heat to a simmer and stir to melt the butter. Simmer gently while the pasta is cooking. Stir in sugar, salt, and pepper to taste. If you have fresh basil, thinly slice a couple leaves and stir in. If not, if you want you can add a pinch of dried basil.
3 When the pasta is done, drain it. Stir in the cooked tomatoes and put in a serving bowl.
Yield: Serves 4.