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PASTA PRIMAVERA

This is the authentic Italian recipe for Pasta Primavera, which is called spring pasta because it utilizes the first tomatoes that come in. Edward introduced this dish to Le Cirque restaurant in 1973. The chef, Jean Vergnes, adapted it, and it became a national favorite. The original recipe called for all the ingredients to be hand chopped, but we prefer them blended in a food processor or blender.
Serves 6

Ingredients

• 4 cups coarsely chopped fresh, garden-ripe, never-been-refrigerated plum tomatoes
• 4 tablespoons extra virgin olive oil
• 4 tablespoons fresh basil, chopped
• 1 tablespoon chopped flat-leaf parsley
• 2 garlic cloves, chopped, or more if you like
• Salt and freshly ground black pepper
• 1 pound spaghetti
• Extra virgin olive oil, for garnish


Directions

In a food processor, combine the tomatoes, oil, basil, parsley, garlic, and salt and pepper to taste and pulse to blend.

Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until it is al dente.

Drain the pasta and toss it in a serving bowl with the raw sauce.

Garnish each portion with a dribble of extra virgin olive oil and serve immediately.