How to Make Pasta Primavera

Make this late summer dish, combining the best of the garden, when tomatoes are at their peak in August and early September. The tomatoes are cooked only by the heat of the pasta, preserving their fresh taste. Serves six people as a first course, or three to four as a main course.

Things You'll Need

• 1 garlic cloves - peeled and roughly chopped
• 1/2 tsp. salt
• 1 lb. high-quality angel hair pasta
• strainers
• 1/4 c. freshly grated Parmesan cheeses
• stockpots
• cutting boards
• graters
• 2 small zucchinis - stemmed and cut into small dice
• food processors
• 10 large basil leaves
• chef's knives
• 1/2 lb. fresh mozzarella cheese - grated with a cheese grater
• 10 very ripe plum tomatoes - cored and roughly chopped
• 1/2 tsp. freshly cracked black pepper
• sauté pans
• 5 tsp. extra-virgin olive oil
• Chef's Knives
• Cutting Boards
• Food Processors
• Graters
• Stockpots
• Strainers

Instructions

1. Bring a large pot of salted water to a boil. Heat 2 tsp. oil in a sauté pan over medium-high heat.

2. Add the zucchini and cook until it just starts to get golden and crispy. Set aside.

3. Puree 3 c. tomatoes, six basil leaves, garlic and remaining olive oil in a food processor.

4. Add the salt and pepper to the puree.

5. Roll the remaining basil leaves together and slice them thinly crosswise to make ribbons (called "chiffonade").

6. Cook the pasta according to package directions and drain.

7. Immediately toss the mozzarella with the drained pasta in the pot. Combine well to get the cheese melting.

8. Add the puree and zucchini to the pot and toss well. Serve the pasta with the remaining tomatoes, parmesan and basil ribbons sprinkled on top.