Post by marlaoh on May 16, 2003 6:07:15 GMT -6
GIOBBI’S PRIMAVERA PASTA
TOMATO SALAD/SAUCE:
1 pound ripe tomatoes (2 or 3 tomatoes)
1 teaspoon finely chopped garlic
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1 cup shredded basil leaves
PASTA:
Salt to taste
8 cups water
1 pound penne or bow-tie pasta
1/3 cup freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)
FOR THE TOMATO SALAD/SAUCE: Cut the tomatoes in half 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.
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 four soup plates. Sprinkle generously with the Parmesan cheese, and serve immediately.
TOMATO SALAD/SAUCE:
1 pound ripe tomatoes (2 or 3 tomatoes)
1 teaspoon finely chopped garlic
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1 cup shredded basil leaves
PASTA:
Salt to taste
8 cups water
1 pound penne or bow-tie pasta
1/3 cup freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)
FOR THE TOMATO SALAD/SAUCE: Cut the tomatoes in half 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.
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 four soup plates. Sprinkle generously with the Parmesan cheese, and serve immediately.