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Pasta with Fresh Tomatoes, Capers and Herbs
The tiny Italian island of Pantelleria off the coast of Sicily is the home of pesto pantesco, a puree of fruity olive oil, fresh tomatoes, leafy herbs, briny capers and pungent garlic. For a quick, summery dinner, we deconstructed the pesto and created a rustic no-cook sauce to toss with hot, just-drained pasta, creating a sort of pasta salad (the dish is warm, not hot, when served). Toasted almonds add crunch and pecorino cheese adds a sharpness that rounds out the flavors.
4-6
Servings
Tip
Don’t use pale, underripe tomatoes for this dish or the flavor will be lackluster. We find that in non-summer months, Campari tomatoes tend to be dependably good. After chopping the tomatoes, don’t discard the juices. Tip them from the cutting board into the bowl.
25 minutes
Ingredients
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1
pound ziti or rigatoni pasta
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Kosher salt and ground black pepper
Directions
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01In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Meanwhile, in a large bowl, stir together the oil, garlic, capers, pepper flakes and ½ teaspoon each salt and black pepper. Add the tomatoes, mint and basil, then toss.
