4 big, ripe tomatoes
2-3 garlic cloves
4 tbsp. olive oil
1 tsp. oregano flakes
salt and pepper, to taste
grated Parmesan cheese.
your favorite pasta (4 servings)

Cut the tomatoes in big chunks and put them into the blender with the garlic, olive oil and a pinch of salt & pepper. Process everything until a smooth sauce is achieved, adding the oregano flakes in the last minute. Adjust salt and pepper to taste. When the pasta is cooked (al denté, of course), drain it and immediately mix with the sauce.

A very light but nice flavored recipe is achieved. You can clean the seeds from the tomatoes if you will, and/or add a spoonful of concentrated tomato paste to obtain a darker red sauce. Serve with your favorite Parmesan cheese.

Submitted by: Luis De Santis (Venezuela)