|Canned italian plum tomatoes||28 Ounce (1 Can)|
|Butter||30 Milliliter (2 Tablespoons)|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Dried basil||1 Teaspoon, crumbled|
|Chopped parsley||45 Milliliter (3 Tablespoons)|
|Spaghetti||1⁄2 Pound (Cooked)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs) (125 Milliliter)|
Press tomatoes and their liquid through sieve into bowl; discard seeds.
Heat butter and oil in 2-quart (2 L) noncorrosive sauce pan over medium heat.
Stir in sieved tomatoes, basil, salt and pepper.
Heat to boiling; reduce heat to medium-low.
Cook uncovered, stirring frequently, until sauce is reduced and measures 2 cups (500 mL), 30 to 40 minutes.
Stir in parsley.
Toss with spaghetti.