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

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.

Martha Stewart Living, August 2011

Gallery

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.

Advertisement
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

Back to Croxetti with Marinated Heirloom Tomatoes

All Reviews for Croxetti with Marinated Heirloom Tomatoes

- of Reviews

35 One-Pan Meals Just Right for Dinner Tonight

Backyard Plants That Add Privacy to Your Yard

The Ultimate Guide to Household Cleaning: What You Should Be Cleaning When

Croxetti with Marinated Heirloom Tomatoes

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews (4)

All Reviews for Croxetti with Marinated Heirloom Tomatoes

Account

More

Croxetti with Marinated Heirloom Tomatoes

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews (4)

All Reviews for Croxetti with Marinated Heirloom Tomatoes