Tomato Sauce With Rotini

Name: Tomato Sauce With Rotini
Total time: 20 min
Yield: 8 servings
Cuisine: italian
Ingredients: 4 pounds ripe tomatoes; 4 tablespoons coarsely chopped, fresh oregano leaves or 4 teaspoons dried leaves; 1/2 cup coarsely chopped fresh parsley; 8 cloves garlic; 1 1/3 cups fresh basil leaves, tightly packed; 2/3 cup good-quality olive oil; Freshly ground black pepper to taste; 3 pounds rotini or other spiral macaroni; 2 cups finely grated fresh Parmesan cheese

By Marian Burros

Total Time: 20 minutes
Rating: 3(5)
Comments: Read comments

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Ingredients

Yield:8 servings

4pounds ripe tomatoes
4tablespoons coarsely chopped, fresh oregano leaves or 4 teaspoons dried leaves
½cup coarsely chopped fresh parsley
8cloves garlic
1⅓cups fresh basil leaves, tightly packed
⅔cup good-quality olive oil
Freshly ground black pepper to taste
3pounds rotini or other spiral macaroni
2cups finely grated fresh Parmesan cheese

Ingredient Substitution Guide

Preparation

Step 1
Cut tomatoes into large chunks; remove seeds. Put one-fourth of the tomatoes, oregano, parsley, garlic, basil, olive oil and black pepper in food processor or blender and blend until smooth. Set aside and repeat until all ingredients are used; combine and either set aside or refrigerate several hours or overnight.
Step 2
Cook rotini according to package instructions until al dente in one or two pots of boiling water. Drain and serve while piping hot, with sauce either at room temperature or cold.
Step 3
Pass the cheese around.