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.
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.