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. Serve immediately.