Tuesday, August 2, 2011
Parppardelle with Marinated Heirloom Tomatoes
Move over Kevin Bacon, Two Blue Lemons is now playing six degrees of the tomato. I hope you all are up for playing because clearly I can't stop buying and eating Rhode Island's juicy August crop. And dare I say, this is my favorite dish yet?
Pappardelle with Marinated Heirloom Tomatoes:
slightly adapted from Martha Stewart Living, August 2011
5 garlic cloves, thinly sliced
1/2 cup extra virgin olive oil
2 pound heirloom tomatoes, sliced into 1/2 inch wedges
3/4 cup torn fresh basil
3 T capers, rinsed and chopped if large
2 t finely grated lemon zest, plus more for sprinkling
1/4 t crushed red pepper flakes
coarse salt & freshly ground pepper
1 cup fresh mozzarella balls, sliced into 1/2 inch wedges to match the tomatoes (leave out for vegan)
1 pound pappardelle, or other flat pasta, cooked until al dente
1. Heat garlic in oil in sauce pan over low heat until pale gold, about 10 minutes. Let cool.
2. Combine tomatoes, 1/4 cup basil, capers, lemon zest, red pepper flakes, and 1/2 t salt in a large bowl. Pour garlic oil over tomato mixture. Marinate, covered, tossing occasionally, for 30 minutes.
3. Add warm pasta and mozzarella to bowl, and toss gently. Top with remaining 1/2 cup basil. Season with pepper. Sprinkle with lemon zest.
Confession: At first I was worried because the sauce is a little watery but then I tasted it (okay drank it from the bottom of my bowl, much to the horror of my husband) and realized it is all good.
Our little boy (now a toddler!) ate his share and then wanted to roll around to rest his full tummy.