Giobbi's Primavera Pasta

Ingredients

• 1 pound ripe tomatoes (2 or 3 tomatoes)
• 1 teaspoon finely chopped garlic cloves
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¹/₃ cup extra-virgin olive oil
• 1 cup shredded basil leaves
• Salt
• + 3 more ingredients
• • 8 cups water
  • 1 pound penne or bow-tie pasta
  • ¹/₃ cup freshly grated Parmigiano-Reggiano

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.

View full recipe at SpringPad