This sauce takes the prize for simplicity; and hey—there are worse things for you than a stick of butter. (Vicki also makes a cholesterol-free version with 2 tablespoons olive oil instead of butter.)
• 24 Italian plum tomatoes
• 1/2 cup unsalted butter
• Leaves from 1 large bunch fresh basil, cut in strips
• Salt and freshly ground black pepper, to taste
Cut the tomatoes into chunks, skin and all. Melt butter over medium heat. Add tomatoes and basil. Cook only as long as it takes to boil water and cook fettucini.
Vicki Smith Wadlow
The Plains, Virginia