Instructions: Cut tomatoes into chunks, skin and all. Melt butter over medium heat. Add tomatoes and basil. Cook only as long as it takes to boil water and cook fettucini.

The editors wrote: "This sauce takes the prize for simplicity; and hey - there are worse things for you than a stick of butter. (Vicki also makes a cholesterol-free version with 2 tablespoons olive oil instead of butter.")

2. Pg. 78.

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