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Croxetti with Marinated Heirloom Tomatoes

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Boil the pasta about five minutes before the tomatoes are ready. The warmth will bring out the flavors of the fresh ingredients.

Source: Martha Stewart Living, August 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Follow these steps when you cook the pasta for this dish: Bring a large pot of water (6 quarts) to a boil -- you want enough water so the pasta can move around. Season the water with 1/4 cup coarse salt. (The water should be well seasoned; think "salty like the sea.") Cook 1 pound of pasta until al dente. Drain, reserving at least 2 cups cooking water. The pasta releases starch as it cooks, and the starchy water is essential to the sauce.

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Reviews

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How would you rate this recipe?
59
  • sazerac
    7 AUG, 2014
    Such a lovely and refreshing summertime dish. I used cherry heirloom tomatoes and farfalle pasta. It's so simple to prepare and the taste is fantastic.
    Reply
  • mathmomkds
    8 JUL, 2012
    This dish is simply delicious! I prepared the tomato mixture the night before. After adding the warm pasta, I served this over a lovely mix of salad greens. Yum!
    Reply
  • OiDeb
    20 MAR, 2012
    My husband made this recipe last night and it was delicious. He is recovering from a stroke and is just starting back at cooking - this was simple enough for him to handle. He didn't salt the pasta water - next time we will for sure. I also squeezed extra lemon juice on mine which is a matter of taste. We will definately make this recipe again.
    Reply
  • OiDeb
    20 MAR, 2012
    My husband made this recipe last night and it was delicious. He is recovering from a stroke and is just starting back at cooking - this was simple enough for him to handle. He didn't salt the pasta water - next time we will for sure. I also squeezed extra lemon juice on mine which is a matter of taste. We will definately make this recipe again.
    Reply

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