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Ingredients
- Salt
- 3 tablespoons butter or olive oil
- 1 1/2 to 2 pounds tomatoes, cored and roughly chopped
- 1 pound linguine, spaghetti or other long pasta
- 1/2 cup freshly grated Parmigiano-Reggiano
- Salt and freshly ground black pepper to taste
Method
- Bring a large pot of water to a boil, and salt it.
- Place the butter or oil in an 8- or 10-inch skillet, and turn heat to medium.
- When butter melts or oil is hot, add tomatoes and turn heat to high.
- Cook, stirring occasionally, until tomatoes begin to juice up, then turn the heat to low and keep warm, stirring occasionally, while you cook pasta.
- Cook pasta until it is tender but firm.
- Drain, and toss with tomatoes and cheese.
- Season with salt and pepper, toss again and serve immediately.
