This Croxetti with Marinated Heirloom Tomatoes recipe is a fresh and elegant pasta dish, which is made with a no-cook heirloom tomato sauce and garlic-infused oil. It’s the perfect summer pasta, ready in about 50 minutes.
Croxetti with Marinated Heirloom Tomatoes Ingredients
A sophisticated yet simple combination for an unforgettable meal.
- 5 garlic cloves, thinly sliced
- ½ cup extra-virgin olive oil
- 2 pounds heirloom tomatoes, sliced into ½-inch wedges
- ¾ cup torn fresh basil, divided
- 3 tablespoons salt-packed capers, preferably Sicilian, rinsed and chopped if large
- 2 teaspoons finely grated lemon zest, plus more for sprinkling
- ¼ teaspoon crushed red-pepper flakes
- Coarse salt and freshly ground pepper
- 1 pound croxetti or other flat pasta, such as maltagliati or pappardelle
How To Make Croxetti with Marinated Heirloom Tomatoes
A step-by-step guide to this stunningly simple pasta dish.
- Infuse the Oil: Gently heat the thinly sliced garlic and olive oil in a small saucepan over low heat. Cook for about 10 minutes, until the garlic slices are a pale golden color and crisp. Strain the oil through a fine-mesh sieve, reserving both the infused oil and the crispy garlic chips. Let them cool separately.
- Marinate the Tomatoes: In a large serving bowl, combine the heirloom tomato wedges, 1/4 cup of the torn basil, the rinsed capers, lemon zest, red pepper flakes, and 1/2 teaspoon of salt.
- Combine and Marinate: Pour the cooled garlic-infused oil and the crispy garlic chips over the tomato mixture. Toss gently to combine. Cover the bowl and let the mixture marinate at room temperature for at least 30 minutes to allow the flavors to meld.
- Cook the Pasta: Bring a large pot of generously salted water (think “salty like the sea”) to a boil. Add the pasta and cook until al dente according to package directions. Before draining, reserve about 2 cups of the starchy pasta water. Drain the pasta well.
- Finish the Dish: Add the hot, drained pasta directly to the bowl with the marinated tomatoes. Toss gently to coat the pasta in the flavorful juices. If the sauce seems a bit dry, add a splash of the reserved pasta water to help create a light, clinging sauce.
- Garnish and Serve: Top the pasta with the remaining 1/2 cup of fresh basil, a generous grinding of black pepper, and an extra sprinkle of lemon zest. Serve immediately.
Recipe Tips
For the most vibrant flavor and perfect texture.
- How to get the best garlic-infused oil? The key is low and slow heat. Cooking the garlic gently allows its sweet, nutty flavor to infuse the oil without becoming bitter or burnt. The resulting crispy garlic chips are a delicious textural bonus.
- What are salt-packed capers? These are capers that have been preserved in salt rather than brine. They have a more intense, floral flavor and a firmer texture. It’s important to rinse them thoroughly under cold water before using to remove the excess salt.
- What is croxetti pasta? Croxetti (also spelled corzetti) are a traditional Ligurian pasta shaped like flat, embossed coins. Their broad, flat surface is perfect for catching light, no-cook sauces like this one. If you can’t find them, pappardelle, maltagliati, or another wide, flat noodle is an excellent substitute.
- Why use the pasta water? The starchy water left over from cooking pasta is a key ingredient in many Italian sauces. It helps to emulsify the oil-based sauce, making it creamier and helping it cling beautifully to the pasta.
What To Serve With Croxetti with Marinated Heirloom Tomatoes
Simple sides to complement this elegant pasta dish.
This vibrant pasta is a perfect light meal on its own. It also pairs wonderfully with:
- A simple green salad with a light lemon vinaigrette
- A side of burrata or fresh mozzarella cheese
- A glass of crisp Italian white wine, such as Vermentino or Gavi
How To Store Leftover Croxetti
Keeping your pasta fresh for the next day.
- Refrigerate: Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld, though the basil will lose some of its freshness.
- Reheat: This dish is also delicious served at room temperature. If you prefer it warm, gently reheat it in a skillet over low heat with a splash of water or olive oil to loosen the sauce.
Croxetti with Marinated Heirloom Tomatoes Nutrition Facts
An estimated guide per serving.
- Calories: 600 kcal
- Carbohydrates: 85 g
- Protein: 15 g
- Fat: 22 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. You can prepare the tomato mixture (without the basil and garlic chips) a few hours in advance and let it marinate at room temperature. For the best texture, add the crispy garlic chips and fresh basil just before tossing with the hot pasta.
For a no-cook sauce where the tomatoes are the main attraction, using the best, most flavorful tomatoes is key. Ripe, in-season heirloom or vine-ripened tomatoes will provide the sweetest, most complex flavor for this dish.
If you don’t have salt-packed capers, you can use brine-packed capers, but be sure to rinse them as well. For a different flavor profile, you could substitute finely chopped Kalamata olives.
Try More Recipes:
Croxetti with Marinated Heirloom Tomatoes Recipe
Description
An elegant and incredibly fresh summer pasta featuring a no-cook sauce of marinated heirloom tomatoes, capers, and a fragrant, slow-toasted garlic-infused oil.
Ingredients
Instructions
- Gently cook sliced garlic in olive oil over low heat for 10 minutes until pale gold. Strain, reserving both the oil and crispy garlic chips.
- In a large bowl, combine tomatoes, ¼ cup basil, capers, lemon zest, red pepper flakes, and ½ tsp salt.
- Pour the cooled garlic oil and garlic chips over the tomatoes. Cover and let marinate for 30 minutes.
- Cook pasta in generously salted water until al dente. Reserve about 2 cups of pasta water before draining.
- Add the hot, drained pasta to the tomato mixture and toss gently to combine. Add a splash of pasta water if needed to loosen the sauce.
- Top with the remaining ½ cup of basil, freshly ground pepper, and an extra sprinkle of lemon zest. Serve immediately.
Notes
- Cooking the garlic slowly over low heat is crucial to infuse the oil without burning the garlic.
- Using high-quality, ripe heirloom tomatoes will yield the most flavorful no-cook sauce.
- Don’t forget to reserve some of the starchy pasta water; it’s the secret to helping the sauce cling to the pasta.
- Salt-packed capers have a superior flavor and texture; be sure to rinse them well before using.