Giobbi's Primavera Pasta

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

Directions

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.