Tomato Sauce With Rotini

1. 1

   Cut tomatoes into large chunks; remove seeds.

2. 2

   Put one-fourth of the tomatoes, oregano, parsley, garlic, basil, olive oil and black pepper in food processor or blender and blend until smooth.

3. 3

   Set aside and repeat until all ingredients are used; combine and either set aside or refrigerate several hours or overnight.

4. 4

   Cook rotini according to package instructions until al dente in one or two pots of boiling water.

5. 5

   Drain and serve while piping hot, with sauce either at room temperature or cold.

6. 6

   Pass the cheese around.

* Per serving · 4 servings · Values may vary.

No additional tips available.