Tagliatelle with Tomato Sauce and Butter

we had this for dinner this week. it's really easy to make. dan and i both thought it had more flavor the next day for lunch. also my grocery store was out of parsley so i used basil instead. here's the recipe...

...recipe from Patricia Wells' Trattoria: Simple and Robust Fare Inspired by the Small Family Restaurants of Italy
1/4 cup olive oil
2 cloves garlic, minced
sea salt
1 28-ounce can crushed tomatoes
1 pound fresh tagliatelle
4 tablespoons butter, at room temp
1/4 cup flat leat parsley, chopped
freshly grated parmesan cheeese

In an unheated skillet large enough to hold the pasta later on, combine the oil, garlic, and a pinch of salt, stirring to coat with oil. Cook over moderate heat just until the garlic turns golden but does not brown. Add the tomatoes. Stir to blend, and simmer, uncovered, until the sauce begins to thicken, about 15 minutes.

Meanwhile, cook the pasta until tender. Drain thoroughly.

Transfer the pasta to a skillet, off the heat, and toss to blend. Cover and let rest for 1-2 minutes to allow the pasta to thoroughly absorb the sauce. Transfer to shallow soup bowls, placing 1 tablespoon of the butter on thop of each serving. Shower with parsley.