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Ingredients
4 pounds ripe tomatoes
4 tablespoons coarsely chopped, fresh oregano leaves or 4 teaspoons dried leaves
½ cup coarsely chopped fresh parsley
8 cloves garlic
1 ⅓ cups fresh basil leaves, tightly packed
⅔ cup good-quality olive oil
Freshly ground black pepper to taste
3 pounds rotini or other spiral macaroni
2 cups finely grated fresh Parmesan cheese
Nutritional analysis per serving (8 servings)
140 grams carbs; 25 milligrams cholesterol; 991 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 9 grams saturated fat; 30 grams fat; 9 grams fiber; 464 milligrams sodium; 38 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut tomatoes into large chunks; remove seeds. Put one-fourth of the tomatoes, oregano, parsley, garlic, basil, olive oil and black pepper in food processor or blender and blend until smooth. Set aside and repeat until all ingredients are used; combine and either set aside or refrigerate several hours or overnight.
- Step 2
Cook rotini according to package instructions until al dente in one or two pots of boiling water. Drain and serve while piping hot, with sauce either at room temperature or cold.
- Step 3
Pass the cheese around.
Private Notes