Penne with Tomatoes and Parmigiano-Reggiano Print Email

1/2 pound fresh, ripe tomatoes
1 pound penne (or other pasta)
1/3 cup olive oil
1 cup freshly grated Parmigiano-Reggiano

Cut the tomatoes lengthwise, remove the seeds and dice.
Cook the pasta al dente. Drain and transfer to a serving bowl, pour the oil, the Parmigiano-Reggiano and the tomatoes over the pasta, toss thoroughly and correct for salt. Serves 4-6