Fresh Tomato Penne Al Fresco

1. Boil Pasta

Begin by bringing a large pot of water to a boil. Ensure you use 6 quarts of water and add 3 tablespoons of kosher salt to properly season the pasta as it cooks. Once boiling, add the penne and cook it until it reaches that perfect al dente texture, which typically takes about 8-10 minutes. After the pasta is cooked, drain it, but make sure to reserve ½ cup of the pasta water for later use.

2. Prepare Tomatoes

While the pasta is cooking, prepare the tomatoes. Dice one pound of ripe tomatoes into ½-inch pieces. In the same pot you used for the pasta, combine the diced tomatoes with ¼ cup of the reserved pasta water and bring the mixture to a simmer. This step allows the tomatoes to release their juices and meld with the starchy pasta water, creating a light and flavorful base for your sauce. Season the tomatoes with a pinch of sugar to enhance their natural sweetness and add Maldon salt to taste, simmering briefly until the flavors meld together.

3. Combine Pasta and Tomato Sauce

Once the tomatoes are ready, return the drained penne to the pot and toss it with the tomato mixture, ensuring every piece of pasta is well-coated. If the sauce seems too thick, you can add a bit more of the reserved pasta water until you achieve your desired consistency. This process helps the pasta absorb the flavors of the sauce, making each bite deliciously balanced.

4. Finish with Olive Oil and Cheese

Stir in 6 tablespoons of extra virgin olive oil, which adds a rich, fruity note and a lovely sheen to the dish. Finally, serve the pasta hot, generously topped with freshly grated Parmigiano-Reggiano. This cheese adds a savory depth and a beautiful finishing touch to your Fresh Tomato Penne Al Fresco. Enjoy!