Pasta Ed Giobbi

Today Jacques Pépin is cooking Pasta Ed Giobbi. Enjoy!


1 pound ripe tomatoes (2 or 3 tomatoes)
1 teaspoon finely chopped garlic
1/2 teaspoon freshly ground black pepper
3/4 teaspoon salt
1/3 cup extra-virgin olive oil
1 cup shredded basil leaves
1 pound penne or bow tie pasta
1/3 cup grated Parmesan cheese, preferably Parmigiano-Reggiano

Bring 8 cups of salted water to a boil. Add the pasta, stir well, bring back to a boil and boil, uncovered, stirring occasionally for about 10 minutes.
Cut the tomatoes in half 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 remainder of the salad ingredients and toss well. Microwave 4 minutes?
Drain pasta in a colander and add immediately to the tomato salad. Toss thoroughly and divide the pasta among four soup plates. Sprinkle generously with the Parmesan cheese and serve immediately.

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