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.