This recipe was cooked for us by our good friend Marino Benedetti who owns a hotel in Malcesine, Lake Garda. It is a great quick lunch or tea dish.
Tip the tomatoes into a small saucepan. Bring to the boil and simmer quite rapidly until well reduced – it should almost become a thick, tomato paste. If using whole plum tomatoes, you’ll have to break them down slightly with a wooden spoon.
Meanwhile, cook the pasta in plenty salted water until al dente.
When ready to serve, melt the butter through the tomato sauce and season if necessary.
Mix the sauce well with the spaghetti and serve in bowls. Grate plenty parmesan over the top and enjoy with some bread and a glass of wine.