6 quarts water — (up to 8)
2 tablespoons — plus 1 teaspoon
— salt 1 pound imported ferula sarda grosso pasta
3 tablespoons extra virgin olive oil
1 cup plum tomatoes
1 teaspoon ground black pepper
6 basil leaves — torn , (up to 8)
1 tablespoon butter
Bring water to a boil and add salt. Add pasta to the water and cook at a boil for 30 minutes.
While pasta is cooking, heat olive oil in a sauce pot and add the tomatoes over low heat. Season the tomatoes with salt and pepper and cook for 10 minutes before adding the basil leaves. Cook for an additional 5 minutes.
Drain the pasta in a colander and pour into a serving bowl. Stir butter into the tomato sauce and immediately add to cooked pasta. Stir well to fully coat the pasta. Serve the chicken over a bed of pasta.