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Croxetti with Marinated Heirloom Tomatoes

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

  • prep: 25 mins
    total time: 1 hour 5 mins
  • servings: 8

Ingredients

  • 5 garlic cloves, thinly sliced
  • 1/2 cup extra-virgin olive oil
  • 2 pounds heirloom tomatoes, sliced into 1/2-inch wedges
  • 3/4 cup torn fresh basil
  • 3 tablespoons salt-packed capers, preferably Sicilian, rinsed and chopped if large
  • 2 teaspoons finely grated lemon zest, plus more for sprinkling
  • 1/4 teaspoon crushed red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 1 pound croxetti (savorypantry.com) or other flat pasta, such as maltagliati or pappardelle, cooked until al dente

Cook's Note

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.

Directions

  1. Step 1

    Heat garlic in oil in a saucepan over low heat until pale gold, about 10 minutes. Strain; reserve oil and garlic. Let cool.

  2. Step 2

    Combine tomatoes, 1/4 cup basil, the capers, lemon zest, red-pepper flakes, and 1/2 teaspoon salt in a large bowl. Pour garlic oil and chips over tomato mixture. Marinate, covered, tossing occasionally, for 30 minutes.

  3. Step 3

    Add warm pasta to bowl, and toss gently. Top with remaining 1/2 cup basil. Season with pepper. Sprinkle with lemon zest.

Source
Martha Stewart Living, August 2011

Reviews (3)

  • 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!

  • 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.

  • 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.