Fresh Tomato Sauce With Rotini Recipe
Fresh Tomato Sauce With Rotini recipe adapted from NY Times. This Fresh Tomato Sauce With Rotini can be made ahead ready to serve your spouse or his friends on demand.
Ingredients
| Ripe red tomatoes | 2 Pound | |
| 1/3 cup good quality olive oil | ||
| 2 tablespoons coarsely chopped fresh oregano leaves or 2 teaspoons dried leaves | ||
| Ground black pepper | To Taste | |
| 1 1/2 pounds rodni | ||
| 1/4 cup coarsely chopped fresh parsley | ||
| Parmesan cheese | 1 Cup (16 tbs), grated | |
| Garlic | 4 Clove (5gm) | |
| 2/3 cup fresh basil leaves, tightly packed | ||
Directions
Bring 6 quarts water to a boil in covered pot for pasta.
Cut up tomatoes into large chunks.
Squeeze out seeds.
Chop oregano and parsley.
Add half of all the ingredients but the rotini and cheese to food processor or blender and blend until smooth.
Set aside.
Add remaining half of ingredients (except rotini and cheese) and blend until smooth.
Combine processed ingredients.
Sauce can be served immediately or can ripen in the refrigerator for several hours or overnight.
Cut up tomatoes into large chunks.
Squeeze out seeds.
Chop oregano and parsley.
Add half of all the ingredients but the rotini and cheese to food processor or blender and blend until smooth.
Set aside.
Add remaining half of ingredients (except rotini and cheese) and blend until smooth.
Combine processed ingredients.
Sauce can be served immediately or can ripen in the refrigerator for several hours or overnight.
Chef
