Ingredients Jump to Instructions ↓

  1. 6 ripe Roma tomatoes

  2. 1/2 cup freshly grated Parmesan, plus more for serving

  3. 1/2 cup pine nuts

  4. 1/3 cup extra-virgin olive oil, plus more for drizzling

  5. 4 cloves garlic, smashed and peeled

  6. Kosher salt and freshly ground black pepper

  7. 1 pound penne

  8. 1 generous handful fresh basil leaves, for garnish

Instructions Jump to Ingredients ↑

  1. Bring a small pot of water to a boil. Make an "X" on the bottom of each tomato with a paring knife. One by one, stick each tomato on a fork and dip into the boiling water for about a minute. Remove from the boiling water, and add to a bowl of ice water to stop further cooking. Drain, and use your fingers to peel the skin off.

  2. Add the tomatoes , Parmesan , pine nuts, olive oil and garlic to a blender and blend until smooth. Season with salt and pepper. Place the sauce in a bowl and set aside.

  3. Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper " al dente " texture, drain it about 2 minutes before what is indicated.

  4. Drain the pasta and pour it into a serving bowl, add the sauce and stir well. Serve dressed with some grated Parmesan, a handful of torn basil leaves and a drizzle of olive oil.


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