When we cook any past sauce, it is usually a rule of thumb to start making the sauce, and eventually boil the water and cook the pasta. With this recipe you can instead start by putting your pot of salted water on the stove, fire it up, and while you wait for the water to come to a boil, you can get its condiment ready. Most likely, your “Primavera Sauce” will be done and ready, sitting in a bowl, before you are even able to start cooking the pasta…the water won’t be boiling yet!Only a couple of things to say about this recipe, to make your life even easier, and your mouth happier:
Try to pick very ripe tomatoes, you want the sauce to be as red as you can; when tomatoes are not ready, or you are not in season, the final color will be….pink (Which is what happened to me last night when feeding my daughters. Luckily pink is cool, and they had no objections or remarks). If you know how to buy good produce you will never go wrong.
About consistency: dose slowly the parmesan into the blender. If your tomatoes are not very juicy, the sauce can thicken too much and become more a paste than a pasta condiment. If this happens you can either add another tomato or add some olive oil.