8 ripe Italian plum tomatoes
4 tbsp. olive oil
2 tbsp. butter
2 cloves garlic, minced
1/2 c. dry white wine
Leaves of half a bunch of fresh basil
1 lb. linguine
Salt and pepper to taste
Romano cheese for grating

Scald tomatoes for 20 seconds in boiling water. Peel and seed tomatoes. Chop coarsely. Melt butter in oil over medium heat. Saute garlic in butter and oil until translucent. Add tomatoes and white wine to garlic. Simmer over medium-low heat for 20 minutes. Mince basil leaves. Add to sauce at end of cooking time.

Set sauce aside and keep warm while cooking pasta. Cook linguine in large pot. Drain and toss with sauce. Season with salt and pepper. Sprinkle with Romano cheese. Serves 2-4.