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- 4 ripe plum tomatoes on the vine
- 6 cups chicken stock
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons minced shallots
- 1½ cups penne
- 10 large basil leaves, torn
- Salt and pepper to taste
For the tomatoes
- Place a large pot of water over high heat and bring it to a boil.
- Make an X on the bottom of each tomato with a small knife and prepare a bowl with enough iced water to just cover the tomatoes.
- Blanch the tomatoes in the boiling water for about 1 minute.
- Remove and chill them immediately in the ice water for 2 minutes.
- Peel and remove the skins, then cut each tomato in half and remove the seeds with a spoon.
- Cut each half into 4 large pieces; cover and set aside in the refrigerator.
For the penne
- Bring the chicken stock to a boil, then reduce heat to simmer.
- In a large saucepan with a round bottom over low heat, warm half the olive oil and the shallots.
- As soon as the shallots start to sizzle, add the penne and toast it for 1 minute, stirring continually.
- Add enough chicken stock to cover the penne and simmer gently, stirring occasionally, until the stock has been absorbed, about 8 to 10 minutes.
- Continue to add stock incrementally until the pasta is cooked, around 13 minutes.
Place the remaining olive oil in a separate pan over medium heat. Once it's hot, add the tomatoes and sauté them for about 1 minute.
Fold the sautéed tomatoes into the cooked pasta and add the basil. Season to taste with salt and pepper and serve immediately.
