REFRESHING and SO TASTY. Perfect for a summer afternoon. You've absolutely got to try it!! I adapted it slightly, but it's basically true to the recipe in the mag..
Pasta w/ Heirloom Tomatoes
4 cloves garlic, mashed in garlic crusher
1/4 to 1/3 cup olive oil
3 heirloom (or any type) tomatoes, slice into 1/2 inch wedges
1/3 cup torn fresh basil
1 tablespoon capers (chopped quickly)
1 teaspoon lemon zest (don't skip out on this)
crushed red pepper flakes (as desired)
farfalle pasta (bow-tie pasta)
1. Heat garlic in oil, in saucepan, over low heat for 10 minutes. Take off when garlic is pale gold coloured. Let cool for a little bit.
2. Combine tomatoes, 3/4 of the basil, capers, lemon zest, red pepper flakes, and 1/2 tsp salt in large bowl. Pour the garlic oil mixture on top to marinade. Put in fridge for 1/2 hour.
3. Grab about 3 handfuls of the dry pasta. Make the pasta according to manufacturer's instructions. Preferably cook until al dente. Drain pasta, pour cold water over it and drain again, pasta should be just warm not hot.
4. Pour pasta over tomato mixture and combine. Season top with salt, pepper, remaining basil and some more lemon zest. Serve!
|fresh basil in the kitchen|
the tomato mixture! (my final picture wasn't graphically pleasing, so i've omitted.)