1/2 pound fresh, ripe plum tomatoes
1 pound penne
1/3 cup olive oil
1 cup freshly grated Parmigiano-Reggiano®
How to make the Penne with Raw Tomatoes:
Cut the tomatoes lengthwise, remove the seeds and dice. Cook the pasta “al dente” (firm to the bite).
Drain and transfer the pasta to a serving bowl, pour the oil, the Parmigiano-Reggiano and the tomatoes over the pasta, toss thoroughly and correct for salt.