for rotini pasta!

Spring is here, and my herbs are planted and growing strong. It puts me in mind of my favorite spring recipes, and one of my standby recipes as the weather gets warmer is a fabulous fresh tomato and basil sauce that’s so easy to make you really have no excuse not to try it! My whole family goes nuts for this dish, and everyone who has eaten it at my house asks for the recipe.

You’ll need about 6 ripe, fresh tomatoes of the best quality you can get.

My neighbor and I have planted a nice plot with a variety of tomato plants, and I know this sauce is going to be best when those babies are ready to eat. You can generally find good tomatoes in season in your farmers markets, as well. A good brand of organic tomatoes will do just fine, if you can’t find them in season. For this recipe, you’ll need to squeeze all of the juice and seeds out of the tomatoes and then chop them into small chunks.

You’ll also need about 6 cloves of garlic, finely chopped. If you love garlic, add a couple more cloves. And you’ll need a VERY generous cup full of roughly chopped FRESH basil.

Mix your tomatoes, garlic and basil in a bowl, then add about 1/3 to 1/2 cup of extra virgin olive oil. Mix thoroughly and then add salt and pepper to taste, and mix again.

Place the sauce in the refrigerator until it is chilled, about 2 hours minimum. (You do need to use the sauce the same day you make it.)

When you’re ready to eat, bring a large pot of water to a boil and add 1 lb. of rotini pasta. Why rotini? Because the rotini ridges are perfect for trapping the tomatoes, garlic and basil in the sauce.

When the rotini is perfectly al dente, drain it thoroughly and move it to a large serving bowl or platter. Add the cold sauce and stir it up until the pasta is coated completely. Serve. You may add more salt and/or pepper to taste.

If you have any left, just stick it in the fridge.  This dish makes a really nice leftover pasta salad.