Guest
Today Jacques Pépin is cooking Pasta Ed Giobbi. Enjoy! INGREDIENTS 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.
