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Gallery Croxetti with Marinated Heirloom Tomatoes Recipe Summary prep: 25 mins total: 1 hr 5 mins Servings: 8
Ingredients Ingredient Checklist 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
Cook’s Notes Follow these steps when you cook the pasta for this dish: Bring a large pot of water (6 quarts) to a boil – you want enough water so the pasta can move around. Season the water with 1/4 cup coarse salt. (The water should be well seasoned; think “salty like the sea.”) Cook 1 pound of pasta until al dente. Drain, reserving at least 2 cups cooking water. The pasta releases starch as it cooks, and the starchy water is essential to the sauce.
Gallery Croxetti with Marinated Heirloom Tomatoes
Recipe Summary prep: 25 mins total: 1 hr 5 mins Servings: 8
Gallery
Croxetti with Marinated Heirloom Tomatoes
Croxetti with Marinated Heirloom Tomatoes
Croxetti with Marinated Heirloom Tomatoes
Recipe Summary prep: 25 mins total: 1 hr 5 mins Servings: 8
Recipe Summary
prep: 25 mins total: 1 hr 5 mins
Servings: 8
prep: 25 mins
total: 1 hr 5 mins
prep:
25 mins
total:
1 hr 5 mins
Servings: 8
8
Ingredients
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 croxetti or other flat pasta, such as maltagliati or pappardelle, cooked until al dente
Directions
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.
Cook’s Notes Follow these steps when you cook the pasta for this dish: Bring a large pot of water (6 quarts) to a boil – you want enough water so the pasta can move around. Season the water with 1/4 cup coarse salt. (The water should be well seasoned; think “salty like the sea.”) Cook 1 pound of pasta until al dente. Drain, reserving at least 2 cups cooking water. The pasta releases starch as it cooks, and the starchy water is essential to the sauce.
Cook’s Notes
Follow these steps when you cook the pasta for this dish: Bring a large pot of water (6 quarts) to a boil – you want enough water so the pasta can move around. Season the water with 1/4 cup coarse salt. (The water should be well seasoned; think “salty like the sea.”) Cook 1 pound of pasta until al dente. Drain, reserving at least 2 cups cooking water. The pasta releases starch as it cooks, and the starchy water is essential to the sauce.
Reviews (4)
Add Rating & Review 59 Ratings 5 star values: 16 4 star values: 6 3 star values: 22 2 star values: 12 1 star values: 3
Reviews (4)
Add Rating & Review 59 Ratings 5 star values: 16 4 star values: 6 3 star values: 22 2 star values: 12 1 star values: 3
Add Rating & Review
59 Ratings 5 star values: 16 4 star values: 6 3 star values: 22 2 star values: 12 1 star values: 3
59 Ratings 5 star values: 16 4 star values: 6 3 star values: 22 2 star values: 12 1 star values: 3
59 Ratings 5 star values: 16 4 star values: 6 3 star values: 22 2 star values: 12 1 star values: 3
5 star values: 16 4 star values: 6 3 star values: 22 2 star values: 12 1 star values: 3
Martha Stewart Member Rating: Unrated 08/07/2014 Such a lovely and refreshing summertime dish. I used cherry heirloom tomatoes and farfalle pasta. It's so simple to prepare and the taste is fantastic. Martha Stewart Member Rating: Unrated 07/08/2012 This dish is simply delicious! I prepared the tomato mixture the night before. After adding the warm pasta, I served this over a lovely mix of salad greens. Yum! Martha Stewart Member Rating: Unrated 03/20/2012 My husband made this recipe last night and it was delicious. He is recovering from a stroke and is just starting back at cooking - this was simple enough for him to handle. He didn't salt the pasta water - next time we will for sure. I also squeezed extra lemon juice on mine which is a matter of taste. We will definately make this recipe again.Martha Stewart Member
Rating: Unrated 08/07/2014
Such a lovely and refreshing summertime dish. I used cherry heirloom tomatoes and farfalle pasta. It’s so simple to prepare and the taste is fantastic.
Rating: Unrated
Rating: Unrated 07/08/2012
This dish is simply delicious! I prepared the tomato mixture the night before. After adding the warm pasta, I served this over a lovely mix of salad greens. Yum!
Rating: Unrated 03/20/2012
My husband made this recipe last night and it was delicious. He is recovering from a stroke and is just starting back at cooking - this was simple enough for him to handle. He didn’t salt the pasta water - next time we will for sure. I also squeezed extra lemon juice on mine which is a matter of taste. We will definately make this recipe again.
All Reviews for Croxetti with Marinated Heirloom Tomatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Croxetti with Marinated Heirloom Tomatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
