Capellini con Burro Pomodoro

Ingredients
8 oz good Italian capellini
1 pound fresh ripe summer tomatoes
1/2 pound Churn Style Butter
salt to taste

Instructions
Blanch tomatoes in boiling water for one to two minutes. Remove tomatoes from boiling water, plunge them into ice cold water, and when cool enough to handle, remove peels.
Remove the  tough tops of the cores, cut in half, a d remove seeds.
Melt butter over medium heat in a saucepan. Add tomatoes and cook over medium heat, crushing tomatoes with the back of a wooden spoon til they break down. Continue to cook, smashing tomatoes as necessary, for up to 30 minutes, til the tomato juices have emulsified with the butter into a smooth, velvety sauce. Season with salt as needed.
Not long before the sauce is done, bring water to a boil in a pot over high heat, and add capellini. Cook according to package directions.
When pasta is done, strain out the cooking water and add the pasta to the sauce, stirring well to coat.
Enjoy!