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It’s going to be a bumper-crop of tomatoes in my garden this year and fortunately I’ve planted 6 different varieties, including some gorgeous heirlooms.
I found this recipe recently in my Martha Stewart Living mag that makes great use of heirlooms, so if you like pasta, garlic, tomatoes and basil with a little extra somethin’ this is for you baby!
I love it because it’s easy, with not too many ingredients, tastes like summer and it’s served room temp. Looks like another picnic salad for the list!
Marinated Tomatoes with Pasta (Little ditty from Martha Stewart)
1/2 cup extra-virgin olive oil
5 garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
1 1/2 pounds golden and red heirloom tomatoes, quartered
3 tablespoons salt-packed capers, rinsed and coarsely chopped
Zest of 1/2 a lemon
1 cup torn fresh basil
Salt (course sea salt preferred) & Pepper
1 pound dried pasta of your choice
Cook oil, garlic, and red-pepper flakes in a small skillet over low heat until garlic turns light gold, about 10 minutes. Remove crispy garlic slices, setting aside for later. Let oil cool completely. Place tomatoes, capers, 3/4 cup basil, lemon zest and teaspoon salt in a bowl. Stir in garlic oil. Cover, and refrigerate for 2 hours (30 minute min, if you’re in a hurry), tossing occasionally and letting the tomatoes absorb all the peppery, garlic goodness.
Cook pasta according to package directions in salted water, and drain, letting cool to room temp. Add pasta to the tomato mixture. Stir in remaining basil, garlic slices and ground pepper to taste.
Garden greatness at it’s best!