- 6 plum tomatoes , cut into 1/4-inch cubes
- 6 ounces Parmesan cheese, roughly cut into 1/4-inch cubes
- 1/2 cups toasted pine nuts
- 1/4 cups finely chopped red onion
- 1/2 bunches fresh basil, stemmed and coarsely chopped (about 1/2 cup)
- 1/2 tsps red pepper flakes
- 3 tbsps good-quality olive oil
- 1 salt and pepper to taste
- 1 lb penne pasta
1. Combine tomatoes, Parmesan, pine nuts, onion, basil, red pepper flakes, and olive oil in a large serving bowl. Mix well and season with salt and pepper. Let stand at room temperature so the flavors develop while you prepare the pasta.
2. Fill a large pot with plenty of water. Bring to a boil over high heat and add a small handful of salt. Add the pasta and cook until al dente, still slightly firm to the bite. Before draining the pasta, remove 1 cup of cooking water and reserve.
3. Drain the pasta and transfer it to the large serving bowl with the tomato mixture. Season with salt and pepper and mix well. If the pasta seems a little dry, add some of the reserved water. Serve immediately.
Serves: 6
Source: Anna Getty’s Easy Green Organic, Chronicle Books
