farfalle salad with fresh tomatoes

farfalle al pomodoro crudo

TOTAL TIME: 30 minutes

MAKES: 4 first course servings

A perfect pasta for showing off your ripe, garden fresh tomatoes. To watch this salad being made by La Cucina Italiana's food editor, Mindy Fox, click here.

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Ingredients

Fine sea salt
1 3/4 pounds ripe tomatoes, cored,
quartered, seeded and cut
lengthwise into thin strips
3 1/2 tablespoons extra-virgin olive oil plus more for drizzling
1/2 pound farfalle
3/4 cup whole-milk ricotta (preferably fresh; 6 to 7 ounces)
1/2 cup thinly sliced fresh basil leaves
Coarse sea salt
Freshly ground white pepper

Instructions

Bring a large pot of salted water to a boil.

Meanwhile, combine tomatoes, 1 tablespoon oil and ¾ teaspoon fine sea salt in a large bowl; toss to combine.

Cook pasta in the boiling water until al dente. Drain in a colander, then spread on a rimmed baking sheet or in a large baking dish, drizzle with remaining 2 1/2 tablespoons oil and toss to coat. Let pasta cool to room temperature.

Divide pasta among 4 serving plates. Top with tomatoes and a few small spoonfuls of their juices. Dollop with cheese and sprinkle with basil, then drizzle with oil and season with coarse sea salt and pepper to taste.

August 2010

keywords:

summer, pasta, tomatoes

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Comments [1]

Very nice. I liked the simplicity of the preparation. The pasta shapes for me were butterflies. It is summer and the cool fresh flavor of the ricotto and the beautiful red and specks of green were very attractive. The use of tomatos and basil were particularly nice.

Posted: August 15, 2011 08:09 by blacksheep