Before making the sauce fill a 10-quart stockpot with 7 quarts of salted water and bring to a boil over high heat. While waiting for the pasta water to boil heat the olive oil in a 14 inch Dutch oven or shallow brazing pot on medium heat. When it starts to thin because the pan is hot add the tomatoes with their juices, and the salt, and then reduce the heat to low and simmer for 10 minutes uncovered. The method of simmering will allow the tomato water to reduce and strengthen in flavor and texture. The sauce is ready when the color becomes richer and darker then a raw tomato. Using a wooden spoon stir in the butter and basil simultaneously until the butter disappears and the basil leaves turn dark green. Turn sauce off and cook the pasta.

Add the pasta, stir, and cook until it floats and boils again 1-2 minutes if you’re using Freds homemade pasta or up to 4-5 minutes for thick store bought fettuccine. Reserve ¼ cup of the pasta cooking water, and drain the pasta. Add the fresh pasta to the sauce, tossing to combine. If the pasta looks dry, add the reserved cooking water slowly while it’s simmering mixing well. Garnish each plate with a large leafs of basil and in the true Italian fashion serve without Parmesan cheese.