Croxetti with Marinated Heirloom Tomatoes

59 Ratings
  • 5 16
  • 4 6
  • 3 22
  • 2 12
  • 1 3

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

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Recipe Summary

total:
1 hr 5 mins
prep:
25 mins
Servings:
8
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Ingredients

Directions

  • 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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  • 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.

  • 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.

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Reviews (4)

59 Ratings
  • 5 16
  • 4 6
  • 3 22
  • 2 12
  • 1 3
Martha Stewart Member
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.
Martha Stewart Member
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!
Martha Stewart Member
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.
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Martha Stewart Member
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.
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