Pasta and Fresh Tomato Sauce
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4 ounces dried rotini or fusilla
2 cups coarsely chopped plum tomatoes (do not peel or seed)
2 teaspoons good olive oil
1/2 teaspoon salt (optional)
3 tablespoons shredded fresh basil
1/4 cup shaved or grated quality Parmesan or Romano cheese
1/4 teaspoon white or black pepper
Cook pasta according to package directions, drain. Do not rinse.
Meanwhile, in a saucepan, combine tomatoes, olive oil and salt. Cook over medium-low heat until heated through and tomatoes start to juice out slightly. Stir in basil.
Divide pasta into individual serving bowls or plates. Top each with some of the tomato mixture. Sprinkle with cheese and pepper. Serve immediately so it is hot.
Ronald H. Schriefer, Moline