For the Sauce:

Boil the noodles in salted water for 17-18 minutes or until done. (Some people prefer their noodles firmer, cooked for a shorter time). Drain them and cover with cold water to which a soup spoon of salt has been added. Let stand 1.5 minutes. In another saucepan, melt the butter. Add the diced tomatoes and a coffee spoon of salt. When the sauce thickens, add the drained noodles. Mix. Cover and reheat for 3 or 4 minutes. Serve.