Makes 4 servings.
In a medium skillet, simmer the tomatoes and basil until soft and juices have cooked out of tomatoes, about 10 minutes.
Add the cream; cook, stirring, over low heat until the sauce reduces and thickens slightly, about 10 minutes.
Cook pasta in plenty of boiling water until al dente; drain. Toss with butter.
Serve with a spoonful of sauce for each serving. Garnish with basil and serve additional sauce on the side.