Giobbi's Primavera Pasta

• FAST
• MAKE-AHEAD
• VEGETARIAN

TOMATO SALAD/SAUCE

1. 1 pound ripe tomatoes (2 or 3 tomatoes)
2. 1 teaspoon finely chopped garlic
3. 1/2 teaspoon freshly ground black pepper
4. 3/4 teaspoon salt
5. 1/3 cup extra-virgin olive oil
6. 1 cup shredded basil leaves

Ingredients

1. 1 pound penne or bow tie pasta
2. 1/3 cup grated Parmesan cheese, preferably Parmigiano-Reggiano

1. 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.
2. 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. Drain 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.