Rotini with Uncooked Tomato Basil Sauce
Cuisine: Italian
Author: Sharon Sanders
Use any short pasta--such as rotini, penne, baralotti, campanelle, or shells--to capture the rich tomato juice.
  • 4 large or 8 medium very ripe tomatoes (about 4 pounds), cored and chopped
  • ½ cup extra-virgin olive oil
  • ½ cup torn fresh basil leaves
  • 2 cloves garlic, minced
  • 1 teaspoon plus 1 tablespoon salt
  • 1 pound dried rotini
  • Ground black pepper
  1. In a large bowl, combine the tomatoes, oil, basil, garlic, and 1 teaspoon salt. Stir to mix. Set aside for several hours at room temperature.
  2. Set a covered large pot of water over high heat. When the water boils, add the remaining 1 tablespoon of salt and the rotini. Stir. Cover and return to the boil. Uncover and boil, stirring occasionally, about 10 minutes, or until al dente.
  3. Drain the rotini and return to the pot. Add the tomato mixture. Toss to mix. Set aside for for 5 minutes. Stir and serve.
Recipe by Simple Italy at