Rotini With Tomato Basil Sauce
|Olive oil||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Garlic||4 Clove (20 gm), minced|
|Chopped fresh basil/1 tablespoon dried basil||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Dried oregano||1 Teaspoon (5 Milliliter)|
|Tomatoes||1 Can (10 oz)|
|Coarsely chopped parsley||1 Cup (16 tbs) (Fresh, 250 Milliliter)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Granulated sugar||1 Teaspoon (5 Milliliter)|
|Freshly ground pepper||To Taste|
|Rotini||4 Cup (64 tbs) (1 Liter)|
In medium saucepan, heat oil; cook garlic over medium heat until softened.
Stir in basil, oregano and tomatoes, breaking up tomatoes with back of spoon; bring to boil, reduce heat and simmer for 10 minutes or until sauce is reduced and slightly thickened.
Stir in parsley, 1/4 cup (50 mL) of the Parmesan, sugar, and salt and pepper to taste.
Meanwhile, in large pot of boiling salted water, cook rotini according to package directions or until al dente (tender but firm).
Drain well and toss with sauce.
Serve in shallow soup bowls.
Pass remaining Parmesan to sprinkle over.