Pomidoro Sauce

Here is a classic pasta sauce that you can prepare in only a few minutes.   It speaks of summer.
Make it when tomatoes are naturally ripe, the evenings are warm, and nature seems generous.
You might want to play some Vivaldi while you are cooking.   This sauce cooks so quickly that
the pasta must be started first.  Bring a large pan (six or eight quart) of water with a tablespoon
(15 ml) of salt added to a boil.  You will add the pasta at a time given below.   Cook a pound
(500 g) of pasta to serve four.

Ingredients:
Six large tomatoes, about three to four inches in diameter
OR ten to twelve plum sized tomatoes
OR one 28 ounce (800 ml) can diced tomatoes, preferably with no salt added
(please see About Tomatoes for more on this)
40 to 60 fresh basil leaves, each about two inches long
(there is no such thing as too much basil)
One eighth teaspoon (1/2 ml) of black pepper
A garlic clove
A tablespoon (15 ml) butter and a tablespoon (15 ml) olive oil
A six ounce (175 ml) can of tomato paste
Salt to taste

Method:
If you can get good tasting fresh tomatoes and are willing to do a little more work, they will make
a much better sauce.  Most of the year, however, canned tomatoes are actually better than those the
supermarkets have fresh, and they are less expensive and easier to use as well.  If you are using
canned tomatoes you will drain them, reserving the juice (see below).
If you are using fresh tomatoes peeling them is optional (here is an easy method).  It makes for a
nicer sauce but you may skip it if you like.  If you are using fresh tomatoes, after peeling them dice
them removing any fibrous cores.  Using either fresh or canned, place the diced tomatoes in a colander
over a bowl, let them sit for a few minutes then transfer them into another bowl.   Keep the drained
juice nearby.  Gather up the basil leaves and snip them into strips with scissors, directly into the bowl
with the tomatoes.
At this point add the pasta to the boiling water.  Set a timer or make a note of the time the pasta will
be done.  When the pasta is done drain it in a colander.
As the pasta cooks, prepare the sauce.  In a large skillet over high heat, melt the butter into the olive oil.
Using a garlic press, crush the garlic into the butter as it melts.  Add the pepper at this time and swirl
the pan.  After the butter has melted and bubbled, but before the garlic begins to brown (most likely in
less than a minute) dump in the tomatoes and basil.  Stir to mix well.  When all is bubbling, reduce heat
to medium, add the tomato paste and mix well again.  Cook at a medium boil for two minutes.  If the
sauce is very thick, you may dilute it with as much of the reserved tomato juice as needed.   Add salt to taste.
Add the drained pasta to the skillet containing the sauce and mix to moisten all the pasta with the sauce
(here is an example).  Serve the pasta with some of the sauce added onto the plateful of pasta.  Top with
a small amount of grated Parmesan cheese, if desired.
Best with a green salad, fresh bread, butter, and a dry red wine