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    Wednesday, February 22, 2017

    Marinated Tomatoes - A Great Sauce for Pasta

    I love the idea of raw tomatoes over hot pasta
    I saw this recipe for Pasta with Marinated Tomatoes  in The NY Times Cooking Column
    I have adapted it to suit me
    I used Fresh Bocconcini for the protein
    As an alternative you can used good canned Tuna,
    also maybe black olives instead of the green
    It's up to you, anything goes really

    About 400 gms ripe tomatoes, halved or quartered if small, diced if large
    Sea Salt
    1 punnet Fresh Mozzarella Cheese (or Bocconcini ), torn
    1/2 cup pitted Green Sicilian Olives, chopped,
    3 tablespoons capers (optional)
    1 red chili seeded and finely chopped (optional)
    ⅔ cup chopped fresh herbs (basil, parsley, mint, chives, cilantro, scallion tops, or a combination), more for garnish
    Freshly grated zest of 1 lemon (optional)
    About 3/4 cup extra virgin olive oil
    Freshly ground black pepper
    500 short pasta, like fusilli, farfalle or penne

    ½ cup toasted pine nuts (optional)

    Up to 4 hours before serving,
    Put tomatoes in a large bowl and sprinkle all over with salt.
    Set aside for 30 minutes, then drain off liquid.
    Add olives capers, chili,herbs and zest.
    Add olive oil, pepper to taste and stir gently,
    Cover and set aside at least 1 hour or up to 3 hours, stirring occasionally.
    Break up the mozzarella and mix with the basil and some freshly ground black pepper
    Cook pasta in plenty of boiling salted water.
    Drain very well.
    Add Mozzarella and Basil then
    Tomatoes and pasta, combine well,
    Taste and add more oil, salt and pepper if needed
    Sprinkle with pine nuts, if using,

    Serve immediately.
    It’s pretty good at room temperature I reckon

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