Linguine with Fresh Tomato Sauce and Parmesan

• 2 tablespoons butter
• 3 or 4 medium-to-large tomatoes, about 1 pound total, cored and roughly chopped
• 1 pound linguine
• Salt and freshly ground black pepper to taste
• Lots of freshly grated Parmesan cheese

1. Bring a large pot of water to a boil and salt it.
2. Melt the butter in a medium to large skillet over medium heat.
3. When the foam subsides, add the tomatoes.
4. Meanwhile, cook the pasta until it is tender but firm.
5. Season the sauce with salt and pepper and cook, stirring occasionally, until the tomatoes break up, about 10 minutes; as the sauce dries add, add some pasta cooking water, a tablespoon or so at a time, to keep it moist.
6. Finish cooking the pasta in the sauce, adding a little more pasta cooking water if necessary.
7. (An Italian grandmother I know recommended this method to me 10 years ago, but I'm slow to catch on).
8. Serve with Parmesan.

butter, tomatoes, linguine, salt, parmesan cheese

Taken from cooking.nytimes.com/recipes/1015596 (may not work)