This summery dish is a huge hit for tomato lovers. It is a tangy, juicy tomato pasta salad. The key: very ripe tomatoes marinated with capers, garlic, basil and lots of good olive oil until they almost fall apart. This helps to create a wonderfully soupy dressing for the pasta.
Ingredients:
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2 pounds very ripe tomatoes, coarsely chopped
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¼ cup drained capers or sliced olives
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3 garlic cloves, finely grated or mashed to a paste
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Kosher salt, as needed
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¼ teaspoon black pepper, plus more as needed
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½ teaspoon red-pepper flakes
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1 large basil sprig, plus 1/2 cup torn fresh basil leaves
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3 oil-packed anchovy fillets, minced (optional)
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½ cup Il Fusti Olive Oil, plus more for serving
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1 pound short pasta, such as campanelle, fusilli or farfalle
- Optional: cubes of fresh mozzarella, or bocconcini for a creamy addition.
Directions:
- In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be heavily seasoned.
- Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well.
- Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
- Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving. Adapted from NY Times Cooking
