Spaghetti with Fresh Tomato Sauce & Basil

My mom found this recipe out of a magazine. Apparently it's Beyonce & JayZ's favorite from some restaurant in Florida.

{Simple, light & perfect for summer}

Spaghetti with Fresh Tomato Sauce and Basil
1/3 cup extra-virgin olive oil
20 ripe plum tomatoes, peeled, halved, and seeded (**check note below, because I use canned)
Pinch of crushed pepper
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 oz. freshly grated Parmigiano-Reggiano (about 1/2 cup)
6 to 8 fresh basil leaves, sliced
1 lb. spaghetti

In a wide pan, heat olive oil over medium-high heat. Add tomatoes and red pepper flakes and season lightly with salt and pepper. Let cook for a few minutes until tomatoes start to soften. Then, using a potato masher, chop the tomatoes finely. Cook 20 to 25 minutes, until sauce has thickened. (You can make the sauce, which yields about 3 cups, ahead of time. Refrigerate for up to two days or freeze for longer storage.)

Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente. Reserve alittle of the pasta cooking water. Drain pasta. Add to the sauce and cook over medium-high heat, gently tossing the pasta and the sauce together with a couple of wooden spoons until pasta is just tender. (If the sauce seems too think, add a little pasta cooking water.) Take pan off the heat and toss in butter, cheese and basil. Serve immediately. Serves 4.

**I use a large can of the San Marzano whole peeled tomatoes (they are packaged in white with red wording) or 2 regular sized cans of diced or whole tomatoes. Whatever I have on hand. I also blend mine up in my Blendtec. Winston doesn't like chunky tomatoes. It is faster than peeling, seeding & crushing!