Rotini with Sugo Fresco Giardino

This no-cook pasta sauce is prepared with fresh ingredients straight from the farmer's market.

This recipe is in memory of Editha Hayes Spencer, who taught us to relish simple moments, find beauty in unexpected places, and to live life with an open heart. We know she would have loved this one.

PREP: 10 minutes + 2 to 8 hours sitting time
COOK: 8 minutes

INGREDIENTS

• 1 cup extra-virgin olive oil
• 2 ½ teaspoons crushed red pepper flakes
• 6 medium tomatoes
• 6 garlic cloves, crushed
• 1 tablespoon dried oregano
• 1 cup loosely packed fresh basil leaves
• Kosher salt
• 1 pound rotini pasta
• Freshly grated Parmesan cheese

DIRECTIONS

1. Make chili oil: Stir together ½ cup oil and 2 teaspoons red pepper flakes. Let stand at room temperature at least 2 hours or up to 2 days.
2. Make sauce: Core tomatoes and tear into bite-size pieces directly into a serving bowl. Add garlic, remaining ½ teaspoon red pepper flakes, oregano, basil, 1 ½ teaspoons salt, and remaining ½ cup oil. Lightly crush together using a wooden spoon. Let stand at room temperature 1 to 8 hours.
3. Bring a large pot of water to a boil; add salt to taste. Add pasta; cook until al dente, about 8 minutes. Drain. Add hot pasta to tomato mixture. Discard garlic cloves. Serve with Parmesan cheese and chili oil for drizzling.

YIELDS: 6 servings

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