Pennette primavera: fresh pasta with tomatoes and basil
Pennette primavera is a fresh and quick first course, perfect for bringing out the flavor of ripe tomatoes and basil. A simple recipe, ideal for a light and seasonal lunch.
Servings: 4 servings
Equipment
- 1 large pot
- 1 large bowl
- 1 knife
- 1 cutting board
- 1 spoon for mixing
Ingredients
- 400 gr penne pasta
- 400 gr ripe red tomatoes
- 5-6 tablespoons extra virgin olive oil
- 2-3 cloves garlic
- to taste basil fresh
- 70 gr Parmesan cheese grated
- to taste salt
Instructions
- Wash the tomatoes and cut them into small pieces, removing any excess seeds.
- Transfer them to a large bowl and add the extra virgin olive oil.
- Add the whole garlic cloves and torn fresh basil.
- Mix well and let rest at room temperature for at least 30 minutes (preferably 1 hour) to allow the seasoning to infuse.
- Remove the garlic cloves before dressing the pasta.
- Cook the penne in plenty of salted water, drain al dente, and transfer directly to the bowl with the seasoning.
- Mix well to combine all the flavors.
- Finish with grated Parmesan cheese and a few fresh basil leaves.
Notes
- Use well-ripened tomatoes: they really make a difference.
- You can add cubed mozzarella for an even more summery version.
- Also excellent warm or cold, perfect for hot months.