Growing Out On A Limb

Pasta with Marinated Heirloom Tomatoes

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This is a fresh, summery pasta dish with simple and classic flavors.  I know it doesn’t look like much in the picture but I’m in love.

I first saw the recipe in my Living magazine but it is also here online.   Martha’s recipe uses fancy flat pasta that I was not able to find (and don’t want to afford online) so penne works just fine for us.   Sometimes I substitute dried basil for fresh, especially in pasta dishes, but you definitely need to go with fresh here.

I don’t know if it’s the capers or the tomato-basil flavor combination but this one is a keeper.   


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 Tbsp capers

2 tsp lemon zest, finely grated, plus more for garnishing

1/4 tsp crushed red pepper flakes

Coarse salt and freshly ground pepper

1 pound pasta



Heat garlic in oil in a saucepan over low heat until pale gold, about 10 minutes.  Let cool.

Combine tomatoes, 1/4 cup basil, capers, lemon zest, red pepper flakes, and 1/2 tsp salt in a large powl.  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.


Author: furrychocolates

30-something living in New Brunswick, Canada. Married with two adorable boys, piano player and teacher, curler, and enjoy all types of sewing and crafting.

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