Mike Garten
When tomatoes are in peak season, there’s no need to cook them for max flavor. Choose firm, smooth, brightly colored tomatoes without blemishes or bruises and store at room temp.
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Cal/Serv:
500
Yields:
4
servings
Prep Time:
0
hours
20
mins
Total Time:
0
hours
20
mins
clove garlic, finely grated
c.
pitted Castelvetrano olives, smashed and roughly chopped
tbsp.
capers, drained and roughly chopped
c.
grape tomatoes, halved (or sliced into thirds if large)
large beefsteak tomatoes (about 1 1/2 lbs total), stems removed
c.
grated Parmesan cheese, plus more for sprinkling
c.
flat-leaf parsley, finely chopped
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- Cook pasta per package directions, reserving 1/2 cup pasta cooking water before draining.
- In a large bowl, combine oil, garlic and 1/2 teaspoon each salt and pepper. Add olives, capers and grape tomatoes and toss to combine.
- Cut 1/4 inch off top of each beefsteak tomato and discard. Finely grate cut sides of tomatoes into the bowl until skin is reached; discard skin.
- Add pasta to tomato mixture, sprinkle with Parmesan and toss to coat, adding some reserved pasta water as necessary to make a creamy sauce. Toss with parsley and sprinkle with Parmesan if desired.
NUTRITIONAL INFORMATION (per serving): About 500 calories, 19 g fat (2.5 g saturated), 14 g protein, 640 mg sodium, 73 g carbohydrates, 5 g fiber
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Source : Goodhousekeeping
