Recipe courtesy of Debi Mazar and Gabriele Corcos

Pasta Primavera

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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