Giobbi’s Primavera Pasta

2016-05-01
  • Yield : 4 servings
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m
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Ingredients

  • 1 pound ripe tomatoes (2 or 3 tomatoes)
  • 1 teaspoon finely chopped garlic cloves
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 1 cup shredded basil leaves
  • Salt
  • 8 cups water
  • 1 pound penne or bow-tie pasta
  • 1/3 cup freshly grated Parmigiano-Reggiano

Method

Step 1

For the Tomato Salad/Sauce: Cut the tomatoes in 1/2 crosswise, parallel to the stems, and gently press the seeds out. Cut the flesh into 1/2-inch pieces, and put them in a bowl large enough to hold the finished dish. Add the remaining salad ingredients and toss well.

Step 2

For the Pasta: Salt the water and bring to a boil. Add the pasta, stir well, bring back to a boil, and boil, uncovered, stirring occasionally, for about 10 minutes, more or less, depending on how firm you like your pasta. Add a 6-ounce ladle of the hot pasta water to the tomato salad. Drain the pasta in a colander, and add it immediately to the tomato salad. Toss thoroughly, and divide the pasta among 4 soup plates. Sprinkle generously with the cheese, and serve immediately.

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