recipe: heirloom tomato pasta

this week has been hot.  huh-uht.  so hot it deserves two syllables.  which means that cooking has been pretty tough this week.  i didn't use the oven at all and i found a recipe in the latest issue of Martha Stewart Living for a great pasta dish that inspired me.  i can't find the link to the actual recipe, but below is what i put together.

you will need:

3 cloves of garlic, thinly slices

olive oil

2 pints of heirloom cherry tomatoes, halved

fresh torn basil (about 2 tbsp)

1 tbsp capers

2 tbsp lemon zest

red-pepper flakes

salt & pepper

8 oz. pappardelle, cooked al dente

heat about 1/4 cup of olive oil in a sauté pan.  add garlic and crisp, tossing occassionally, until golden.  set aside and let cool.

combine tomatoes, basil, capers, lemon zest and a pinch of red pepper flakes (more if you like extra spice) and a generous pinch of salt in large bowl.  pour garlic and garlic crisps over tomato mixture.  let sit for about 30 minutes, tossing occasionally.

add warm pasta to bowl and toss.  sprinkle with basil, pepper, and additional lemon zest.  

see how easy that is?  i was able to make that with limited amounts of sweat in my teeny tiny kitchen after the gym for a great weeknight meal.  and we didn't even have to eat it at 10pm.  yay!  thanks, MSL!  i'm thinking about making it the next time we have people over for a summer meal.  this dish with a glass of nice, cold, white wine?  um... word.  word.