Serves 4
Ingredients:
5 to 6 large Italian plum or Roma tomatoes, room temperature
1 (12-ounce) box Bumbola or Farfallone
10 basil leaves, plus extra for garnishing
3 tablespoons olive oil
3 cloves garlic, chopped
1 teaspoon Crushed red pepper
Kosher or fine sea salt
Directions:
Bring a large pot of salted water to a boil over high heat. Add the tomatoes and cook for 30 seconds. Remove using a slotted spoon and place on a cutting board. Add the pasta to the water and cook until al dente, about 15 minutes.
While the pasta is cooking, peel, seed, and dice the tomatoes into 1/4-inch cubes. Put in a large bowl. Tear the basil into small pieces and stir into the tomatoes.
Heat the oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook for two minutes, being careful not to let the garlic turn brown.
Drain the pasta in a colander and pour over the top of the tomato mixture.
Strain the oil to remove the garlic and add to the bowl. Stir to combine. Season to taste with salt and divide into warmed bowls.
Garnish with whole basil leaves and serve immediately.
WINE: Francis Coppola Presents Rosso Classic (optional) |
Francis Coppola Pasta Primavera
Recipe Locked
Posted - 06/23/2015 : 06:38:50
