Maltagliati with Marinated Tomatoes

Today I’m sharing a recipe from the cookbook Meatless that I made this week and is a new favorite. It has very little cooking involved so its perfect for summer!

20130703-132827.jpg

What I made was actually pappardelle because my store didn’t have maltagliati. I also used half as much pasta because I didn’t even realize the large package I picked up was only half of what I needed. Honestly, I’m perfectly ok with the half amount of pasta, it was still plenty and balanced well with the tomatoes. Anyway – to the recipe!

Ingredients:
• 5 garlic cloves, thinly sliced
• 1/2 cup olive oil
• 2 lbs heirloom (I used beefsteak) tomatoes, sliced into 1/2 inch wedges
• 3/4 cup torn fresh basil leaves
• 3 tbs salt packed capers, rinsed and drained
• 2 t finely grated lemon zest
• 1/4 t crushed red pepper flakes (I used more like 1 tbs)
• 1 lb flat pasta (or 1/2 lb if you want to duplicate my recipe)
• salt and pepper

Directions
1. Combine garlic and olive oil in a saucepan over low and cook until pale golden, about 10 min. Strain and reserve the oil and the slivers. Cool.
2. Combine tomatoes, 1/4 c basil, capers, lemon zest, red pepper flakes, and 1/2 t salt in a large bowl. Pour garlic oil and slivers over tomatoes. Cover and marinate, toss occasionally for 30 minutes.
3. Cook pasta in a pot of boiling salt water until al dente, drain.
4. Add warm pasta to bowl and toss gently. Top with remaining 1/2 c of basil. Season with pepper and serve.

I really loved this dish. It was delish and even with my mods based on what the store had I think it was great. I will make this one again!

Maltagliati with Marinated Tomatoes

Today I’m sharing a recipe from the cookbook Meatless that I made this week and is a new favorite. It has very little cooking involved so its perfect for summer!

20130703-132827.jpg

What I made was actually pappardelle because my store didn’t have maltagliati. I also used half as much pasta because I didn’t even realize the large package I picked up was only half of what I needed. Honestly, I’m perfectly ok with the half amount of pasta, it was still plenty and balanced well with the tomatoes. Anyway – to the recipe!

Ingredients:
• 5 garlic cloves, thinly sliced
• 1/2 cup olive oil
• 2 lbs heirloom (I used beefsteak) tomatoes, sliced into 1/2 inch wedges
• 3/4 cup torn fresh basil leaves
• 3 tbs salt packed capers, rinsed and drained
• 2 t finely grated lemon zest
• 1/4 t crushed red pepper flakes (I used more like 1 tbs)
• 1 lb flat pasta (or 1/2 lb if you want to duplicate my recipe)
• salt and pepper

Directions
1. Combine garlic and olive oil in a saucepan over low and cook until pale golden, about 10 min. Strain and reserve the oil and the slivers. Cool.
2. Combine tomatoes, 1/4 c basil, capers, lemon zest, red pepper flakes, and 1/2 t salt in a large bowl. Pour garlic oil and slivers over tomatoes. Cover and marinate, toss occasionally for 30 minutes.
3. Cook pasta in a pot of boiling salt water until al dente, drain.
4. Add warm pasta to bowl and toss gently. Top with remaining 1/2 c of basil. Season with pepper and serve.

I really loved this dish. It was delish and even with my mods based on what the store had I think it was great. I will make this one again!