Giobbi's Primavera Pasta

Giobbi's Primavera Pasta
Photo by


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

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


Best Wine Deals

See More Deals

Snooth Media Network