Pasta Primavera

Name: Pasta Primavera
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 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

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Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 4 to 6 servings

Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 4 to 6 servings

Ingredients

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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

Directions

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.