Extra Virgin’s Pasta Primavera

Extra Virgin’s Pasta Primavera

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  • Prep Time


  • Total Time


  • Servings



  • 6

    ripe Roma tomatoes

  • ½

    cup freshly grated Parmesan, plus more for serving

  • ½

    cup pine nuts

  • 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


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.


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