Print 4x6 Recipe Cards
Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Giobbi's Primavera Pasta
Recipe courtesy Jacques Pepin, The Apprentice, Houghton Mifflin Company, 2003

Ingredients
Tomato Salad/Sauce:
1 pound ripe tomatoes (2 or 3 tomatoes)
1 teaspoon finely chopped garlic cloves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1 cup shredded basil leaves

Pasta:
Salt
8 cups water
1 pound penne or bow-tie pasta
1/3 cup freshly grated Parmigiano-Reggiano

Instructions

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

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.

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 occasionally, for about 10 minutes, more or less, depending on how
firm you like your pasta. Add a 6-ounce ladle of the hot pasta water to the tomato salad. Drain the
pasta in a colander, and add it immediately to the tomato salad. Toss thoroughly, and divide the
pasta among 4 soup plates. Sprinkle generously with the cheese, and serve immediately.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved