INGREDIENTS
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8 ounces elbow macaroni
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3 tablespoons unsalted butter
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½ cup freshly grated Parmesan cheese
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1 plum tomato, cut into ½-inch cubes
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2 tablespoons minced fresh basil or 2 teaspoons dried basil
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2 tablespoons minced fresh flat-leaf parsley
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Dash of salt, or to taste