Butterfly Tomatoes with Salsa Cruda
When cooking with tomatoes in September, buy them ahead of time and let them ripen on your counter.
Recipe information
Yield
Makes 6 servings
Ingredients
6 very ripe medium-sized tomatoes (about 8 ounces each)
4 large cloves of garlic, finely chopped
1/4 cup extra-virgin olive oil
1/4 cup plus 1 tablespoon chopped fresh mint leaves
2 teaspoons finely grated lemon zest
1 teaspoon sugar
Freshly ground black pepper, to taste
12 ounces dried farfalle (butterfly pasta)
Salt, to taste
6 ounces ricotta salata cheese (optional garnish)
Preparation
Step 1
1. Core the tomatoes and cut them into 1/2-inch pieces. Place in a large serving bowl with the garlic. (If the tomatoes seem watery, drain them first in a colander for 20 minutes, tapping it once or twice.)
Step 2
2. Stir in olive oil, 1/4 cup of the mint, the lemon zest, sugar, and pepper. Let rest for 2 to 4 hours for flavors to blend.
Step 3
3. Before serving, bring a large pot of salted water to a boil. Cook the pasta until just tender; drain. Add to the tomato sauce; toss well. Before serving, season lightly with salt. If desired, grate ricotta salata atop the pasta using the largest holes of the grater. Sprinkle with the remaining chopped mint. Serve.
Nutrition Per Serving
Per serving (with the cheese): 447 calories
65g carbohydrates
14g protein
15g fat
14mg cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
