The Second Simplest Pasta Ever

The Second Simplest Pasta Ever

The Second Simplest Pasta Ever

Ingredients

Long dried pasta, such as, spaghetti, angel hair, linguine
approximately two ounces per serving
The best plum, grape or cherry tomatoes available
Fresh heirlooms are just about the best
Fresh basil
Fresh Italian (flat-leaf) parsley
The best extra-virgin olive oil
Good quality butter
A pinch of salt and a pinch of sugar
Imported Parmesan cheese, freshly grated

DIRECTIONS

Cook pasta in plenty of salted boiling water according to the instructions
on the package. Meanwhile, chop, or squish with your hands, the tomatoes.
In a sauté pan that will be big enough to hold the tomatoes and eventually the
pasta, melt as much butter as you think you’ll need. When the butter has melted
and begins to sizzle, add the tomatoes and toss and stir to heat through. Do not
let butter burn. Adjust the heat accordingly. Add salt and sugar. Let tomatoes
simmer. Tear the basil leaves and parsley into small pieces and set aside. Scoop a
cup of the boiling pasta water out of the pot. Add a small amount of water to the
tomatoes and stir. You may need to add more. Let “sauce” reduce a bit, adding
more pasta water if necessary. You’re not really “cooking” the tomatoes, just
“tenderizing” them. The “sauce” should
be slightly thickened. When pasta
is "al dente" drain and pour into
the saucepan. Turn up heat and
toss. Add a good dollop of olive
oil, the basil and parsley. Toss
again, adding some Parmesan.
Turn out into a serving bowl
and serve immediately. Pass additional
cheese and ... mangia!