Buttery Tomato Pasta Recipe

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Recipe Ingredients

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)

Recipe Method

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.
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.
When the pasta is done, drain it. Stir in the cooked tomatoes and put in a serving bowl.
Serve immediately.