Croxetti With Marinated Heirloom Tomatoes Recipes

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CROXETTI WITH MARINATED HEIRLOOM TOMATOES



Croxetti with Marinated Heirloom Tomatoes image

Boil the pasta about five minutes before the tomatoes are ready. The warmth will bring out the flavors of the fresh ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h5m

Number Of Ingredients 9

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

Steps:

  • Heat garlic in oil in a saucepan over low heat until pale gold, about 10 minutes. Strain; reserve oil and garlic. Let cool.
  • 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.

PASTA WITH MARINATED TOMATOES



Pasta with Marinated Tomatoes image

Sun-dried tomatoes add a smoky flavor to this simple sauce. Garganelli and penne rigate both hold a thick sauce well.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

2 ripe tomatoes, seeded and coarsely chopped
4 oil-packed sun-dried tomatoes, drained and coarsely chopped
1 clove garlic, minced
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1/2 pound garganelle or penne pasta
1 cup fresh basil leaves, loosely packed

Steps:

  • Combine fresh and sun-dried tomatoes, garlic, oil, salt, and pepper in a large bowl. Marinate at room temperature for 45 minutes, stirring occasionally.
  • Boil pasta in salted water until al dente, 7 to 10 minutes. Drain well, and while still hot, toss with tomato mixture.
  • Coarsely chop basil, and combine with pasta. Serve immediately or at room temperature.

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