4 lg. fresh tomatoes
4 tbsp. butter
Salt & pepper to taste
1/2 lb. imported spiral noodles
1/2 c. shredded fresh basil, loosely packed

Peel and cut tomatoes lengthwise into thin wedges. There should be about 2 cups. Set aside. Melt 2 tablespoons of the butter in saucepan, add tomatoes, salt and pepper. Cook about 5 minutes, stirring often.

Cook noodles al dente, drain. Return noodles to pot in which they cooked. Pour tomatoes over noodles. Add remaining butter, shredded basil, toss to blend. 4 servings.