Corkscrew Pasta With Fresh Tomato Sauce
Prep: 10 minutes Cook: 8-10 minutes
By Linda Vallin
This email was sent to me by a long-time follower (and frequent recipe contributor) and it was so delicious and easy that I wanted to share it with you.
- 1 pound whole wheat corkscrew-shaped pasta
- 2 large cloves garlic, peeled
- 1 small bunch basil, washed and dried
- 3 heirloom tomatoes, very ripe and very large
- pinch salt (optional)
- freshly ground pepper
Cook pasta according to package directions. While it is cooking, pulse the garlic in a food processor until chopped fine. Scoop the garlic into a bowl, then add the basil leaves (no stems) to the food processor, pulse until chopped fine, and add to the bowl. Finally,chop the tomatoes into large pieces so they will fit into the food processor, and pulse until they are the consistency of your favorite salsa. Add the tomatoes, salt (if using) and freshly ground pepper to taste to the bowl and stir. Pour over cooked pasta. Done!