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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 to 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
-
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.
Pardon the interruption
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August 10, 2023
Fantastic and Simple
This is one of my all time favorites as I am swimming in tomatoes right now. So fabulous. I have added kalmata olives and I think I like that version even better!! Way to go Milkstreet.
August 7, 2023
Excellent weeknight meal!
We added some artichoke hearts and fried pancetta and it was outstanding. Next time will try fried prosciutto instead of pancetta. The point is that there will be a next time...and a time after that...because this was an absolute delight, especially with summertime tomatoes!
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