1. Cook rotini (or fusilli) in salted, boiling water according to package directions, reserving a 1/2 cup of the pasta water at the end of cooking. 2. In a heavy saucepan, heat the olive oil over medium and add onion. Cook for a minute or so and add garlic. 3. Before garlic takes on color, add the tomatoes. Turn heat up to high, wait for sauce to begin to bubble, then turn back down to medium. 4. Season with salt and pepper and add basil. Cook for another minute or two and remove from heat. Add cooked pasta and about 1/4 to 1/2 cup of hot pasta water to desired wetness of sauce. Top with Parmesan, to taste, and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
