A classic Italian cuisine! Great at a side or for a simple Friday night meal. This sauce has so few ingredients, it's important to use a good quality can of tomatoes, or even better, you could use freshly picked tomatoes (blanched and then cooked). Serves 4. Ready in 25 minutes.
Ingredients:
1/2 lb fusilli pasta or elbow macaroni
1 (14 oz) can of good quality whole tomatoes
2 Tbsp butter
2 tsp sugar
Salt
Pepper
Pinch of dry basil
Directions:
Cook pasta according to package directions. While 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. 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. When the pasta is done, drain it. Stir in the cooked tomatoes and put in a serving bowl. Serve immediately.
