I jumped the gun on a pretty summery meal when I saw some beautiful heirloom tomatoes in the grocery store. A great meatless option, and a really low maintenance one for a weeknight meal. While these kind of pasta dishes can seem really heavy and filling, the ingredients in this created a really nice, light marinade. Always curious about tips on storage and how long things keep, I came across some interesting facts about heirlooms that I've shared below!
- Appearance doesn't matter. The different shapes and color have no bearing on the taste.
- Weight matters. Test the heaviness before you buy it, better volume means better flavor.
- Smell, an heirloom tomato should have an earthy, green scent. Avoid those that smell at all musty.
- Storage, a temperature below 50 degrees can destroy flavor and texture. Showcase these beauties on your kitchen counter.
5 cloves of garlic (thinly sliced)
1/2 cup of Olive Oil
2 lbs. Heirloom Tomatoes (sliced into 1/2" wedges)
1/4 teaspoons crushed red pepper
3/4 cup torn fresh basil
3 tablespoons capers (rinsed/chopped)
2 teaspoons finely grated lemon zest, plus more for sprinkling
salt and pepper
1 lbs. of tagliatelle (cooked al dente)
1. Heat garlic in oil over low heat until pale gold (5-10 minutes).
2. Boil water, and cook pasta according to directions.
3. Combine tomatoes, basil, capers, lemon, crushed red pepper, 2 tsp. salt.
4. Pour cooled oil (garlic) over tomatoes, let marinate.
5. Add warm pasta to bowl and toss gently.
6. Season with salt and pepper. Sprinkle with lemon zest., serve.
SOURCE: Martha Stewart