Extra Virgin’s Pasta Primavera
- 6 ripe Roma tomatoes
- 1/2 cup freshly grated Parmesan, plus more for serving
- 1/2 cup pine nuts
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, smashed and peeled
- Kosher salt and freshly ground black pepper
- 1 pound penne
- 1 generous handful fresh basil leaves, for garnish
Adapted from cookingchanneltv.com
Bring a small pot of water to a boil. Make an "X" on the bottom of each tomato with a paring knife. One by one, stick each tomato on a fork and dip into the boiling water for about a minute. Remove from the boiling water, and add to a bowl of ice water to stop further cooking. Drain, and use your fingers to peel the skin off.
Add the tomatoes, Parmesan, pine nuts, olive oil and garlic to a blender and blend until smooth. Season with salt and pepper. Place the sauce in a bowl and set aside.
Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper "al dente" texture, drain it about 2 minutes before what is indicated.
Drain the pasta and pour it into a serving bowl, add the sauce and stir well. Serve dressed with some grated Parmesan, a handful of torn basil leaves and a drizzle of olive oil.