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Servings Per Recipe: 4
Amount Per Serving
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Heat a pasta pot of water over high heat and bring to a boil.
Roughly chop your tomatoes and mince the garlic.
Add the tomatoes, garlic, olive oil, salt & pepper to a food processor and puree.
Add the basil and pulse to mix.
Dd salt to the pasta pot so that the pasta doesn't stick together while cooking. Add the pasta. The original recipe used fusilli. If you use this, cook according to the directions on the box. I used a fresh fettuccine pasta because I thought it might soak up the sauce better.
Drain the pasta and toss with the tomato sauce and Parmesan cheese.
Set aside for one minute so the pasta can absorb the liquid.
Top with additional Parmesan and serve.
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