Noodles With Parmesan Cheese

• 1/2 pound thin noodles
• Salt to taste
• 4 ripe plum tomatoes, about 3/4 pound
• 1 tablespoon butter
• Freshly ground pepper to taste
• 1 tablespoon olive oil
• Pinch of freshly grated nutmeg
• 1/4 teaspoon red-pepper flakes
• 2 tablespoons coarsely chopped basil or parsley
• 3 tablespoons grated Parmesan cheese

1. Bring enough water to a boil to cover the noodles.
2. Add salt.
3. Cook until done, then drain.
4. Reserve 1/4 cup cooking liquid.
5. Core and peel the tomatoes, and cut them into 1/4-inch cubes.
6. Heat the butter in a saucepan, and add the tomatoes.
7. Add salt and pepper.
8. Cook over high heat for 1 minute, stirring occasionally.
9. Add the olive oil, noodles and the drained liquid to the saucepan in which the noodles were cooked.
10. Add the tomatoes, nutmeg, red pepper flakes and basil.
11. Blend well over low heat, and add the cheese.
12. Mix well and serve.

thin noodles, salt, tomatoes, butter, freshly ground pepper, olive oil, nutmeg, redpepper, basil, parmesan cheese

Taken from cooking.nytimes.com/recipes/11768 (may not work)