Giobbis Primavera Pasta Recipes

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GIOBBI'S PRIMAVERA PASTA



Giobbi's Primavera Pasta image

I should be jealous of Ed Giobbi. My wife turns to his cookbooks more often than to mine, and the guy isn't even a professional cook or writer. He's a highly successful artist. Cooking is his hobby. One of Ed's claims to fame is that he invented the now well-known dish call Pasta Primavera. When Sirio Maccioni opened the first Le Cirque restaurant in 1976, he asked Ed if he knew of a recipe for pasta that would be a bit different and new. Ed boasted about a dish his grandmother had made, which consisted of room-temperature raw tomato pieces combined with hot pasta. Ed halved, seeded, then diced ripe tomatoes and mixed them with black pepper, extra-virgin olive oil, salt, shredded basil, and finely chopped onion and garlic. As soon as the pasta cooked, he drained it and tossed it with the tomato mixture. He served the dish immediately, with grated Parmesan cheese. It is one of my favorite meals in the summer when the vines in my garden sag under the weight of ripe tomatoes. The tomato salad is also great on top of crostini toasts.

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 pound ripe tomatoes (2 or 3 tomatoes)
1 teaspoon finely chopped garlic cloves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1 cup shredded basil leaves
Salt
8 cups water
1 pound penne or bow-tie pasta
1/3 cup freshly grated Parmigiano-Reggiano

Steps:

  • For the Tomato Salad/Sauce: Cut the tomatoes in 1/2 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 remaining salad ingredients and toss well.
  • For the Pasta: Salt the water and bring to a boil. Add the pasta, stir well, bring back to a boil, and boil, uncovered, stirring occasionally, for about 10 minutes, more or less, depending on how firm you like your pasta. Add a 6-ounce ladle of the hot pasta water to the tomato salad. Drain the pasta in a colander, and add it immediately to the tomato salad. Toss thoroughly, and divide the pasta among 4 soup plates. Sprinkle generously with the cheese, and serve immediately.

GIOBBI'S PRIMAVERA PASTA



GIOBBI'S PRIMAVERA PASTA image

Categories     Salad     Chicken     Pasta     Tomato     Low Fat     Vegetarian

Yield 4 Servings

Number Of Ingredients 13

tomato salad/sauce:
2 lbs. ripe tomatoes (5-6)
1 tsp. fresh garlic, finely chopped
3/4 tsp. salt
1/2 tsp. black pepper, freshly ground
1/3 c. olive oil, extra virgin
1 c. shredded basil leaves
can add 2 cups cooked chicken, diced into bitesized pieces
pasta:
salt to taste
8 c. water
1 lb. penne or bow tie pasta
1/3 c. freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)

Steps:

  • for the sauce: 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 remaining salad ingredients, and toss well. for the pasta: Salt the water and bring to a boil. Add the pasta, stir well, bring back to a boil, and boil, uncovered, stirring ocasionally, for about 10 minutes, more or less, depending on how firm you desire. Add a 6-oz. ladle of the hot pasta water to the tomato salad. Add chicken if using. Toss thoroughly, and divide the pasta among four soup plates. Sprinkle generously with the Parmesan cheese, and serve immediately.

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  • 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.
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