Pasta With Marinated Tomatoes and Summer Herbs |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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From the August 2009 New York Times, courtesy of Julia Moskin. This one dish meal is designed to be quick and satisfying to a wide range of tastes (note several options). It's also very easy to make, but needs time to marinate. Spend a few minutes in the kitchen after lunch and all you need to do for dinner is cook the pasta. This recipe can be easily halved for fewer diners. I picked the vegetarian option, but you could substitute tuna for the cheese if you'd prefer. My preference might be to add more tomatoes and/or reduce the pasta to sauce ratio. Ingredients:
1 1/2 lbs tomatoes (ripe, halved or quartered if small, diced if large) |
1 lb mozzarella cheese, diced (optional) |
2/3 cup oil-cured olives (optional) or 2/3 cup kalamata olives (pitted and halved, optional) or 1/2 cup green olives (pitted and chopped) (optional) or 3 tablespoons capers (optional) |
1/2 cup fresh herb (chopped, including basil, parsley, mint, chives, cilantro, scallion tops or a combination, more for ) |
1 lemon, freshly grated zest of (optional) |
1/4 cup extra virgin olive oil |
black pepper, freshly ground |
2 lbs pasta (short, like fusilli, farfalle or penne) |
hot red pepper flakes (optional) |
1/2 cup pine nuts (toasted) (optional) |
Directions:
1. Up to 4 hourse before serving, put tomatoes in a large bowl and sprinkle all over with salt. Set aside for 30 minutes, then drain off liquid.
2. Add cheese (or tuna), olives or capers if using. Add herbs and zest. Add olive oil, salt and pepper to taste and stir gently. Cover and set aside at least 1 hour or up to 3 hours, stirring occasionally.
3. Cook pasta in plenty of boiling salted water. Drain well. Combine tomatoes and pasta then taste and add more oil, salt and pepper to taste. Add red pepper flakes if desired. Sprinkle with pine nuts, if using, and chopped herbs. Serve immediately.
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