4cupswhite tomato pureemade by passing chopped tomatoes through a food mill, or grating overripe tomatoes on a box grater
1cupdiced fresh white tomatoes
Kosher saltto taste
Grated parmigiano reggianoto taste
Gently cook the garlic until toasty and lightly browned, then add the diced tomatoes, tomato puree and cook until thickened.
Season the mixture to taste with salt.
Meanwhile, cook the pasta in lightly salted water, then drain and combine with the sauce. Simmer until the sauce is a nice consistency, add the butter and stir to combine and thicken the sauce, then divide evenly between two pasta bowls, top with a little grated parmesan, a chiffonade of basil, and serve immediately.
Feel free to use your favorite pasta shape here. You can also use dried pasta instead of fresh. To use dried pasta, you'll want 5 ounces of dried noodles.