Pasta with Marinated Tomatoes and Lobster

By jenlin

Ingredients

• 1/2 cup extra-virgin olive oil
• 5 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red-pepper flakes
• 1 pound cooked lobster meat (from one 2-pound lobster), cut into bite-size pieces
• 1 1/2 pounds golden and red heirloom cherry tomatoes, halved or quartered
• 3 tablespoons salt-packed capers, rinsed and coarsely chopped
• 3/4 cup torn fresh basil
• Coarse salt
• 1 pound dried pennoni giganti, rigatoni, or other short tube-shaped pasta
• 1/2 cup mascarpone cheese
• 1/4 teaspoon freshly ground peppeE

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Cook oil, garlic, and red-pepper flakes in a small skillet over low heat until garlic turns light gold, about 10 minutes. Let cool completely.

Place lobster, tomatoes, capers, 1/2 cup basil, and 1/2 teaspoon salt in a bowl. Stir in garlic mixture. Cover, and refrigerate for 2 hours, tossing occasionally.

Cook pasta according to package directions in salted water, and drain. Meanwhile, mix mascarpone and pepper in a small bowl. Add pasta to lobster mixture. Stir in remaining cup basil, and serve with peppered mascarpone on the side.