Recipe Time - Tomato Butter Pasta

This is a recipe for anyone who has ever been so busy that when dinner time arrives and nothing is on the table, you can whip this together.  (I KNOW that doesn't ever happen to anyone but me.) It's quick and very yummy - I mean VERY, and quite authentically Italian, because it comes from G. Hazan's pasta book.  It reminds me of the sauces my Italian friend Debi's mom would make when I was growing up.  Deb and I would trade dinners occasionally.  Good memories Deb and Rosella!

It only has 4 ingredients (including the pasta), and an optional 5th of basil.  Our family (4 half portion eaters) actually eat the entire pound of pasta when I make this.  I've also added mozzarella to it, or cream/alfredo for a pink sauce.  It's very versatile.

1 large can whole tomatoes (28 oz)
1 onion cut in half (or 1/2 if it's a large onion, cut in half)
1/2 stick butter (4 Tbs.)
1 lb. pasta (we like gemelli, fusilli, or penne)

In your sauce pot, simmer the tomatoes, halved onion (DO NOT CHOP), and the butter.  Simmer for 20-25 minutes (or until your pasta is done).  Meanwhile, cook the pasta.

Remove the onions (throw away or give them to your favorite onion lover), and smash the tomatoes with a potato masher or blend the sauce in the blender if you want it smoother.  

Toss with the cooked pasta.  Sprinkle with a chiffonade of basil (chopped into strips).  You can also toss a little parmesan in there if you want.  Add salt and pepper to taste.