Pappardelle with Marinated Heirloom Tomatoes

May 16, 2012 | | Food | Main Dishes | Recipes

Pappardelle with Marinated Heirloom Tomatoes


Serves 8




  • 5 garlic cloves
  • ½ cup extra-virgin olive oil
  • 2 lb (1 kg) heirloom tomatoes, sliced into ½-inch wedges (SueAnn used 7 different varieties)
  • ¾ cup fresh basil, torn
  • 3 tbsp salt-packed capers, preferably Sicilian, rinsed and chopped if large
  • 2 tsp finely grated lemon zest, plus more for sprinkling
  • ¼ tsp hot pepper flakes
  • Coarse salt
  • Freshly ground pepper
  • 1 lb (0.5 kg) pappardelle or other flat pasta such as maltagliati, cooked al dente


  1. Heat garlic in oil in a saucepan over low heat until pale gold, about 10 minutes.
  2. Strain, reserve oil and garlic.
  3. Let cool.
  4. Combine tomatoes, ¼ cup basil, capers, lemon zest, hot pepper flakes, and 1⁄8 tsp salt in a large bowl.
  5. Pour garlic oil and cloves over tomato mixture.
  6. Marinate, covered, tossing occasionally, for 30 minutes.
  7. Boil the pasta about 5 minutes before the tomatoes are ready. (The warmth will bring out the flavours of the fresh ingredients.)
  8. Add warm pasta to bowl and toss gently with tomato mixture.
  9. Top with remaining ½ cup basil.
  10. Season with pepper.
  11. Sprinkle with lemon zest.

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