Friday, September 12, 2008

got tomatoes?

does everyone remember Julia's dear friend Jacques? my husband has been reading his biography and found this wonderfully simple recipe for primavera pasta. now you are probably conjuring up the same images i did when i heard that dish's name.....a sloppy mix of broccoli, squash, carrots and whatever else was left in the crisper drawer of the refrigerator with a heavy tomato sauce. well my friends this recipe couldn't be farther from the plate. with all of the heirlooms coming from the farm you'll definitely want to try this one out. and the best thing is, its super quick and light.....

Giobbi's primavera pasta (from Jacques Pepin)
tomato sauce:
1 lb ripe tomatoes (2-3)
1 tsp finely chopped garlic
3/4 tsp salt
1/2 tsp freshly ground pepper
1/3 c olive oil
1 c shredded basil leaves
salt to taste

8 cups of water
penne or bow tie pasta (we actually made our own fettuccine and it was great)
1/3 c finely grated Parmesan cheese

for sauce:
cut the tomatoes in half crosswise, parallel to the stems, and gently press out the seeds. cut into 1/2 inch pieces and put in a bowl large enough to hold the finished dish. add the remaining sauce ingredients and toss.

for pasta:
salt the water and bring to a boil. add the pasta and bring back to a boil. boil uncovered until al dente. add a 6 oz ladle of the hot pasta water to the tomato mixture. drain the pasta and add to the tomato mixture. toss thoroughly. divide into plates and sprinkle generously with Parmesan cheese!

you will definitely want some crusty bread to sop up the delicious sauce that is left behind!

1 comment:

Brent said...

You have never tasted pasta sauce until you have experienced this recipe.

I made this dish over the weekend to share with friends - it was a hit! Best of all, the dual applications of the boiling pasta water conserve water and energy. If you want to be extra-green you can use the same hot water a third time for couscous!