Pasta alla Romana

A dish in honor of June 2, Day of the Repubblica in Italy

ROTELLE or SHORT PASTA ALLA ROMANA (Little wheels with tomato and basil)

Serves 6

            I love this tri-color pasta dish to remind us all that Italy became a Republic after WWII. This is, above all others, my favorite summer pasta when tomatoes are fat and juicy and basil is pungent. People go crazy over this dish, and yet it is the simplest recipe in the world, which is, of course, why it is so good. A pound of rotelle goes a long way, and you can feed six people with one box. Remember, too, that they cook in less time than other dried paste, about 7 to 8 minutes.

            I was served a similar pasta at a Roman ladies’ lunch and was delighted to find that just for me, visiting from the States, the hostess had spooned chopped avocado over the top, alla Californiano! Add it at the last minute, if you use one, because there is nothing worse than a cooked alligator pear.

1 box rotelle or any short pasta

5 large ripe tomatoes chopped coarse

1 small sweet onion

1 cup fresh basil, leaves only

2 garlic cloves, slightly mashed to release the oils

¾ cup extra virgin olive oil

½ pound Parmigiano-Reggiano, shaved thin

Juice of a large lemon

Bring a large pot of salted water to a boil. Meanwhile, in the bowl of a food processor, put the tomatoes with the basil leaves, sweet onion, garlic and lemon juice, making sure not to purée the mix. Keep the texture.

Put the tomatoes in a strainer over a large bowl, and drain, reserving the juice.

Drink the juice with or without vodka, and add the tomatoes with the olive oil to the  bowl.

Cook the pasta in boiling water until al dente, at the tooth, which will only take about 7 to 8 minutes as short pasta cooks somewhat faster than other pasta. 

Drain, and put them back in the warm pot. Add the shaved Parmesan and tomato mixture and toss well. 

Add salt and pepper to taste, a bit more lemon juice if you think it needs it, and serve.