GIOBBI'S PRIMAVERA PASTA

GIOBBI'S PRIMAVERA PASTA image

Yield 4 Servings

Number Of Ingredients 13

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tomato salad/sauce:
2 lbs. ripe tomatoes (5-6)
1 tsp. fresh garlic, finely chopped
3/4 tsp. salt
1/2 tsp. black pepper, freshly ground
1/3 c. olive oil, extra virgin
1 c. shredded basil leaves
can add 2 cups cooked chicken, diced into bitesized pieces
pasta:
salt to taste
8 c. water
1 lb. penne or bow tie pasta
1/3 c. freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)

Steps:

for the 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 ocasionally, for about 10 minutes, more or less, depending on how firm you desire. Add a 6-oz. ladle of the hot pasta water to the tomato salad. Add chicken if using. Toss thoroughly, and divide the pasta among four soup plates. Sprinkle generously with the Parmesan cheese, and serve immediately.