• In large bowl, combine tomatoes, 3/4 cup olive oil, basil, garlic and salt; let stand for 30 minutes at room temperature, or cover and refrigerate for up to 24 hours.
• In large pot of boiling salted water, cook rotini for about 8 minutes or until al dente.
  Drain pasta and return to pot; toss with tomato sauce. Let stand for 5 minutes. Taste, adding up to 1/4 cup olive oil, if needed, for flavor. Season generously with pepper.

Tip: This dish must be made with very ripe tomatoes, preferably locally grown. For variety, try adding drained capers, slivered ripe olives or cooked shrimp or scallops to the sauce.

Recipe Provided by Chef Sharon Sanders