CROXETTI with MARINATED HEIRLOOM TOMATOES

By LRay

ACTIVE TIME: 25 Minutes
TOTAL TIME: 1 Hour 5 Minutes
SERVES: 8

Boil the pasta about five minutes before the tomatoes are read. The warmth will bring out the flavors of the fresh ingredients. (Maltagliati is a short, wide pasta that is suitable).

Ingredients

• 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 CROXETI (Savorypantry.com) or another flat pasta, such as maltagliati or pappardelle, cooked until al dente

Details

Adapted from marthastewart.com

Preparation

Step 1

1. Heat GARLIC in OIL in a saucepan over low heat until pale gold, about 10 minutes. Strain reserve OIL and GARLIC. Let cool.
2. Combine TOMATOES, 1/4 cup BASIL, the CAPERS, LEMON ZEST, RED PEPPER FLAKES, and 1/2 Teaspoons salt in a large bowl. Pour GARLIC OIL and CHIPS over TOMATO Mixture. Marinate, covered, tossing occasionally, for 30 minutes.
3. Add warm pasta to bowl and toss gently. Top with remaining 1/2 cup BASIL. Season with PEPPER. Sprinkle with LEMON ZEST.