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.
Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011
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