Spaghetti With Marinated Tomatoes And Basil

Recipe Ingredients

1 lb	454g / 16oz	Tomatoes
		= (preferably a combination of red and
		Yellow heirloom and/or cherry tomatoes)
1		Garlic clove - crushed, minced
1		Small bunch basil, leaves only - washed, and
		Coarsely chopped
1/2 cup	118ml	Extra-virgin olive oil
1 tablespoon	15ml	Capers, preferably salted Italian - well soaked,
		And rinsed
3/4 lb	340g / 11oz	Spaghetti
		Salt - to taste
1		Crushed red pepper flakes - (optional)
		Grated Parmigiano - for garnish

Recipe Instructions

Cut the cherry tomatoes in halves; remove the cores of the large tomatoes and cut into pieces about 1/2-inch square. Put the tomatoes in a glass, ceramic or stainless mixing bowl.

Add salt, about 1/2 teaspoon, to taste and toss. Add the garlic, 1/2 of the basil, the capers, and red pepper flakes if using; add the olive oil and toss. Cover the bowl with plastic wrap and refrigerate for 1 hour.

Bring a large pot of water to a boil. Add salt to the water and cook the pasta until al dente. Strain the pasta and add to the mixing bowl with the tomatoes. Add the remaining basil, some Parmigiano and toss.

This recipe yields 4 first course, or 2 main course servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9690) - from the TV FOOD - NETWORK

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