Pasta with Tomatoes, Garlic, Basil and Parmigiano

DIRECTIONS

1. Separate the basil leaves from the stalk being sure to discard the bruised or yellowed leaves. Take the leaves and place them in a bowl with cold water. Move them about with your fingers to swish the dirt off the fresh basil leaves; repeat this process, refilling the bowl with fresh water, until no more dirt falls to the bottom. Keep the leaves in the water until you are ready to use them. When you are about to use them, be sure to blot them well between two clean kitchen towels to delicately remove the excess water but not to harm the leaves. The ideal way to taste the real essence of basil is to rip or chop or chiffonade the leaves of this herb right before serving the dish so that the essential oils that provide the flavor are released right before the dish is eaten -- it also avoids the risk of the basil turning black due to air exposure.
2. Fill a large stock pot with water -- assume 1 gallon of water for each pound of pasta you plan to prepare. Salt the water and wait for it to boil.
3. In a deep saute pan or an 8 qt stock pot, place enough extra virgin olive oil to cover the bottom of the pan. Heat over a medium flame and add the garlic. When the garlic is aromatic, add the onion and sautee. When the onion is translucent, add the tomatoes and slowly simmer. Add salt and pepper to season to taste. Allow the cold butter to melt in the sauce to add a velvety texture.
4. While the sauce simmers and the flavors meld, add the dried pasta to the boiling water. This will cook quickly -- in about 3-5 minutes. When the pasta is al dente drain it. Toss the pasta in a little of the extra virgin olive oil and place it on a platter for serving; top with sauce, Parmigiano and rip the basil leaves or chiffonade them and sprinkle over the top. Serve immediately. Another option for serving is to add the pasta to the sauce and toss it. Then place the mixed pasta and sauce in a bowl and top with the grated Parmigiano and ripped basil leaves.