I’ve been waiting for this since the first tomato turned ripe – enough to do the sauce thing for a delicious summer treat.Cook them down in a little olive oil over medium high heat, using a potato masher to help them along. Cook the pasta while the sauce is making, reserving some of the pasta water in case the sauce is too dry. Stir in a couple pats of butter and a tablespoon or two of tomato paste to finish the sauce. Add the spaghetti and fresh basil to the pan, toss with tongs, or flip it in the pan chef style if you’ve got the chops – this amount was a little too much for me. I did try and didn’t embarrass myself by spilling any but I will admit to a certain timidity. Garnish with more grated cheese and basil.