Fresh Tomato Sauce With Rotini
|Ripe red tomatoes||2 Pound|
|Olive oil||1⁄3 Cup (5.33 tbs) (good quality)|
|Chopped fresh oregano leaves/2 teaspoons dried oregano leaves||2 Tablespoon|
|Black pepper||To Taste|
|Rotini||1 1⁄2 Pound|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Finely grated parmesan cheese||1 Cup (16 tbs) (fresh)|
|Garlic||4 Clove (20 gm)|
|Fresh basil leaves||2⁄3 Cup (10.67 tbs) (tightly packed for measuring)|
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.
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.