1lbpasta, like fusilli, penne, ziti (I used Trottole)
Instructions
In a food processor or blender, combine the tomatoes, garlic, oil, salt, and pepper and puree. Add the basil and pulse just to mix. In a large pot of boiling, salted water, cook the pasta until done. The doneness of pasta is a personal preference. I probably cook mine a little more than the package directions, because I really don't like an al dente, but a little softer. I now poured the sauce in another skillet (hyou can pour into your actual serving bowl) and scooped the pastaz out with a large slotted spoon. I did not use the entire pound of pasta and you probably want to start with leaving some behind too because it will depend on the size of your tomates and the amount of sauce they make. You can add a little pasta water if you like. Then, toss with the sauce and the Parmesan cheese. Let sit for about 1 minute to allow the pasta to absorb some of the liquid. Serve with additional Parmesan. Bon Appetiit!
Fresh Tomatoes We use plenty of canned tomatoes with pasta, but for this raw sauce, fresh, lusciously ripe specimens are essential. Take advantage of the abundant crop in August and September. If you live in an area with a farmers' market, or have a garden of your own, experiment with different types—red, yellow, orange, heirloom. Each of these has a unique flavor.