Pasta with Fresh Tomatoes, Capers and Herbs
- Makes4 to 6 servings
- Cook Time25 minutes
- 2
The tiny Italian island of Pantelleria off the coast of Sicily is the home of pesto pantesco, a puree of fruity olive oil, fresh tomatoes, leafy herbs, briny capers and pungent garlic. For a quick, summery dinner, we deconstructed the pesto and created a rustic no-cook sauce to toss with hot, just-drained pasta, creating a sort of pasta salad (the dish is warm, not hot, when served). Toasted almonds add crunch and pecorino cheese adds a sharpness that rounds out the flavors.
Don’t use pale, underripe tomatoes for this dish or the flavor will be lackluster. We find that in non-summer months, Campari tomatoes tend to be dependably good. After chopping the tomatoes, don’t discard the juices. Tip them from the cutting board into the bowl.
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