Pasta With Marinated Heirloom Tomatoes
5 Garlic cloves, thinly sliced
1/2 C extra-virgin olive oil
2 lbs heirloom tomatoes, sliced into 1/2″ wedges
3/4 C torn fresh basil
3 T salt-packed capers, rinsed & chopped
2 t finely grated lemon zest, plus more for sprinkling
1/4 t crushed red-pepper flakes
salt & pepper
1. Heat garlic in oil in a saucepan over low heat until pale gold, about 10 min. Strain; reserve oil & garlic. Let cool.
2. Combine tomatoes, 1/4 C basil, the capers, lemon zest, red pepper flakes, & 1/2 t salt in a large bowl. Pour garlic oil & chips over tomato mixture. Marinate, covered, tossing occasionally, for 30 min.
3. Add warm pasta to bowl, & toss gently. Top with remaining 1/2 C basil. Season with pepper. Sprinkle with lemon zest.
This recipe is supposed to serve 8, but not if I’m eating it!!
I absolutely loved this dish!!!
Big Ran said, “It’s okay.”
I wanted to try this pasta because I planted heirloom tomatoes this year for the first time. They are soooo sweet and juicy.
The basil is also from my garden. I just can’t get enough of it either!
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