Prepare Ingredients:

• Wash and halve the tomatoes.
• Chop the basil and chives.

Boil the Pasta:

• Bring a large pot of well-salted water to a boil.
• Add pasta and stir occasionally while cooking.

Start the Sauce:

• In a large skillet over medium heat, melt the butter.
• Add the tomatoes and chives, then cover the skillet.
• Let the tomatoes cook for about 5 minutes, until they begin to soften.

Mash & Simmer:

• Lightly crush the tomatoes with a firm spatula to release their juices.
• Reduce the heat slightly and uncover the skillet.

Thicken the Sauce:

• Add a ladle of pasta water and stir until absorbed.
• Repeat once more to create a smooth, glossy sauce.

Combine Everything:

• Once the pasta is al dente, use a slotted spoon to transfer it directly into the skillet.
• Gently toss the pasta with the sauce, letting it simmer for 2-3 minutes.

Final Touches:

• Stir in the basil and season with black pepper to taste.

Serve & Enjoy:

• Garnish generously with Parmigiano Reggiano.
• Serve hot with crusty bread on the side.