• 4/6 Fresh Tomato Day - 5

    From Dave Drum@1:18/200 to All on Monday, April 04, 2022 20:24:38
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pasta Salad w/Summer Tomatoes, Basil & Olive Oil
    Categories: Vegetables, Herbs, Seafood, Chilies, Pasta
    Yield: 9 servings

    2 lb Very ripe tomatoes, coarse
    - chopped
    1/4 c Drained capers or sliced
    - olives
    3 cl Garlic; fine grated or
    - mashed to a paste
    Salt; as needed
    1/4 ts Black pepper; more as
    - needed
    1/2 ts Red-pepper flakes
    1 lg Basil sprig
    +=PLUS=+
    1/2 c Torn fresh basil leaves
    3 Oil-packed anchovy fillets;
    - minced (opt)
    1/2 c Extra-virgin olive oil; more
    - for serving
    1 lb Short pasta; campanelle,
    - fusilli or farfalle

    In a large bowl, toss together the tomatoes, capers,
    garlic, 1/2 teaspoon salt, black pepper, red-pepper
    flakes, the whole basil sprig and anchovies if using.
    Let sit for 5 minutes, then stir in 1/2 cup oil. Taste
    and add salt and pepper if needed. The tomatoes should
    be aggressively seasoned. Let tomatoes marinate for at
    least 1 hour and preferably 2 to 3.

    Bring a large pot of heavily salted water to a boil. Add
    pasta and cook until it is just al dente, usually a

    minute less than the package instructions. Drain well.
    Add to bowl with tomatoes while still warm and toss
    well. Let pasta cool, soaking up the dressing. Let pasta
    sit at room temperature for at least another hour and up
    to 6 hours before serving. Or chill for up to 24 hours;
    bring to room temperature before serving.

    Just before serving, gently fold in torn basil leaves.
    Top with more olive oil and cracked black pepper before
    serving.

    by Melissa Clark

    Yield: 8 to 10 servings

    RECIPE FROM: https://cooking.nytimes.com

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    ... Potato chips are very fatty but still healthier than snorting heroin.
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)