Ingredients

• 6 to 8 quarts water
• 2 tablespoons, plus 1 teaspoon salt
• 1 pound imported Ferula Sarda Grosso pasta
• 3 tablespoons extra virgin olive oil
• 1 cup plum tomatoes
• 1 teaspoon ground black pepper
• 6 to 8 basil leaves, torn
• 1 tablespoon butter

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Instructions

1. Bring water to a boil and add salt. Add pasta to the water and cook at a boil for 30 minutes. While pasta is cooking, heat olive oil in a sauce pot and add the tomatoes over low heat. Season the tomatoes with salt and pepper and cook for 10 minutes before adding the basil leaves. Cook for an additional 5 minutes.
2. Drain the pasta in a colander and pour into a serving bowl. Stir butter into the tomato sauce and immediately add to cooked pasta. Stir well to fully coat the pasta. Serve the chicken over a bed of pasta.