pasta and sicillian tomato sauce

1/4  cup		pine nuts or chopped almonds
1/8  teaspoon		pepper
1/4  cup		firm pecornio or parmesan cheese
1-1/2  lb.		ripe tomatoes seeded, and cut into chunks
1/2  teaspoon		salt
2		cloves of garlic minced
1/4  cup		olive oil
2  cups		loosely packed fresh basil leaves
8  ounces		dried mostaccioli or penne pasta

Tip: For nutritional information on all the ingredients in pasta and sicillian tomato sauce just click on each ingredient name. Then adjust the serving size for any pasta and sicillian tomato sauce ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1 cook pasta according to package directions

2- meanwhile for sauce in a food processor bowl combine nuts,cheese,and garlic.cover and process until chopped. add about half of basil and all of the oil, process until basil is chopped, stopping the machine occassionally to scrape the sides of the bowl. add remaining basil and repeat. add tomoatoes, process with several on/off turns, the tomatoes should remain chuncky, if the mixture is too smooth, ad chopped tomatoes. season to taste with salt and pepper

4- if you prefer warm sauce, pour the sauce into saucepan, heat through, serves sauce over pasta