Maybe this post is a bit premature, but I am hopeful the tomato haul is going to be bountiful this year! Until then your local grocery or farmers market (with hothouse offerings) are sure to please. Thanks to Hal Rubenstein and The New Potato for sharing. Bon appetit!
8 ripe plum tomatoes, quartered
4 large cloves of garlic, minced
8 large basil leaves
2 tbsp fresh lemon juice
2/3 cup extra virgin olive oil
1/4 cup pignoli nuts
1 tsp salt
1 tsp black pepper
Pinch of red pepper flakes (more to taste)
Grated fresh parmesan
1 lb. Perciatelli
Boil salted water in pasta pot. Add perciatelli and follow cooking time on box or adjust if you prefer your pasta more al dente.
Place garlic and basil in food processor and mince.
Add tomatoes and pulse until cut into large medium size chunks.
Add lemon juice, salt and pepper.
With processor once again on pulse, so that the tomatoes do not turn to liquid, slowly add olive oil until sauce thickens.
Pour contents into a large bowl, add pignoli nuts and parmesan and mix.
When pasta is cooked, fully drain. Then add to bowl with sauce and toss with fervor.