Giobbi's Primavera Pasta
I should be jealous of Ed Giobbi. My wife turns to his cookbooks more often than to mine, and the guy isnt even a professional cook or writer. Hes a highly successful artist. Cooking is his hobby. One of Eds 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.
I should be jealous of Ed Giobbi. My wife turns to his cookbooks more often than to mine, and the guy isnt even a professional cook or writer. Hes a highly successful artist. Cooking is his hobby. One of Eds 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.
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- salt
- 1/3 cup extra-virgin olive oil
- 8 cups water
- tomato salad/sauce:
- 1 pound ripe tomatoes (2 or 3 tomatoes)
- 1 teaspoon finely chopped garlic cloves
- 1 cup shredded basil leaves
- pasta:
- 1 pound penne or bow-tie pasta
- 1/3 cup freshly grated parmigiano-reggiano
- Carbohydrate 26.239395 g
- Cholesterol 0 mg
- Fat 271.33597 g
- Fiber 8.42875027227402 g
- Protein 5.676325 g
- Saturated Fat 39.00909 g
- Serving Size 1 1 recipe (2249g)
- Sodium 59.608 mg
- Sugar 17.810644727726 g
- Trans Fat 12.67041 g
- Calories 2505 calories
Step-by-step
- 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.
- 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.
Operating under the tight limitation of zero applied heat for the sauce, raw tomato pieces rely entirely on ambient warmth from freshly boiled pasta to gently soften their raw edge while maintaining structural integrity. Historical accounts trace this specific preparation to the mid-seventy era, relying on high-acid, vine-ripened fruits sliced crosswise to facilitate seed removal without crushing the delicate pulp. Storing leftovers requires careful handling, as dressed raw tomatoes stored past twenty-four hours will break down completely and render the starch watery rather than glossy.
Judging Doneness Without Instruments
Determining when penne reaches an ideal al dente state demands sensory awareness rather than digital readings, specifically checking for a thin, opaque white ring of undercooked starch at the very center when biting into a test piece. Boiling uncovered allows frequent stirring, which prevents sticking and ensures even gelatinization of surface starches needed to emulsify the olive oil and starchy cooking water.
- If the sauce appears too thick after refrigeration, add one tablespoon of warm water before gently reheating on the stovetop over low heat.
- Should the garlic overwhelm the tomatoes, macerate the minced cloves in the extra-virgin olive oil for ten minutes separately before mixing to mellow the sulfur compounds.
- Undercooking the pasta by sixty seconds guarantees it will not turn mushy upon absorbing the juices of the resting tomato salad.
