The authors indicate that "this is the authentic Italian recipe for Pasta Primavera, which is called spring pasta because it utilizes the first tomatoes that come in." I love this recipe, even though I've been picking tomatoes for several weeks.
Here's the recipe:
4 c. coarsely chopped fresh, garden-ripe, never-been-refrigerated tomatoes 4 T. EVOO 4 T. fresh basil, chopped 1 T. Italian parsley, chopped 2 garlic cloves, chopped, or more, to taste S&P (freshly ground P) 1 lb. spaghetti EVOO, for garnish
In a food processor, combine the tomatoes, oil, basil, parsley, garlic, and S&P to taste; pulse to blend.
Bring a large pot of salted water to boil over high heat. Add the pasta and cook. Drain the pasta and toss it in a serving bowl with the raw sauce. Garnish each portion with a dribble of EVOO and serve immediately. Serves 6.
I made fettucine dough in the food processor this afternoon and let it rest in the refrigerator for a couple of hours. (1 c. unbleached AP flour; good pinch of salt; 1 large egg; 1 t. olive oil; a few drops of water). While the water was coming up to a boil, I cut the pasta with the pasta machine and tossed it with semolina flour to prevent it from sticking together. It was so quick. I made about 7 oz. of fresh pasta for two of us and I halved the above sauce recipe. The fresh pasta takes about a minute to cook. If you have the tomatoes and basil and garlic and parsley chopped, the sauce comes together in a flash.
I wish I would have made a loaf of bread to sop up the leftover sauce. That would have been great! I'll have to get my bread baking back in gear.
I served this with Janine's Bean Salad. I'll post the recipe for that later this week.