Croxetti with Marinated Heirloom Tomatoes

Name: Croxetti with Marinated Heirloom Tomatoes
Prep time: 25 min
Total time: 1 h 5 min
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 or other flat pasta, such as maltagliati or pappardelle, cooked until al dente

Rating: 3.34 stars

59 Ratings
4 Reviews

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

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Recipe Summary

prep:

25 mins

total:

1 hr 5 mins

Servings:

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 or other flat pasta, such as maltagliati or pappardelle, cooked until al dente

Directions

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.

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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.
Step 3

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

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.

Reviews (4)

59 Ratings

5 star values: 16
4 star values: 6
3 star values: 22
2 star values: 12
1 star values: 3

Anonymous

08/07/2014

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.

Anonymous

07/08/2012

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!

Anonymous

03/20/2012

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.

Anonymous

03/20/2012

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Croxetti with Marinated Heirloom Tomatoes

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Croxetti with Marinated Heirloom Tomatoes

Ingredients

Directions

Cook's Notes

Reviews (4)

All Reviews for Croxetti with Marinated Heirloom Tomatoes