Pasta Salad Recipe


This pasta salad recipe came from the Martha Stewart Living magazine.  It looked so good I had to try it! 

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 lb pappardelle pasta, cooked until al dente

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!!

YUM!!! 

 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!  

  

 More later…………..Sally

 

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One response

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