- 5 tomatoes
- 1/4 cup fresh basil leaves
- 1/4 cup lemon juice
- 2 shallots
- 2 tablespoons olive oil
- 8 ounces fusilli
- 2 tablespoons grated sapsago or Parmesan cheese
- In a food processor or blender, process the tomatoes, basil, lemon juice, shallots, and oil until a chunky paste forms. Set aside for about 1 hour to let the flavors blend.
- Meanwhile, cook the fusilli; drain and spoon the sauce over it. Sprinkle with cheese.