For the Casually Inclined

Heirloom Tomato Pasta


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!

  1. Appearance doesn't matter. The different shapes and color have no bearing on the taste. 
  2. Weight matters. Test the heaviness before you buy it, better volume means better flavor.
  3. Smell, an heirloom tomato should have an earthy, green scent. Avoid those that smell at all musty.
  4. 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