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Pasta with Fresh Tomatoes, Capers and Herbs

Pasta with Fresh Tomatoes, Capers and Herbs

By Elizabeth MindreauApril 6, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    25 minutes
  • Rating

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.

Tip

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.

Ingredients
  • 1

    pound ziti or rigatoni pasta

  • Kosher salt and ground black pepper

  • ½

    cup extra-virgin olive oil

  • 3

    medium garlic cloves, finely grated

  • 3

    tablespoons drained capers

  • 1

    teaspoon red pepper flakes

  • 1½

    pounds ripe tomatoes, cored and chopped

  • 1

    cup lightly packed fresh mint, roughly chopped

  • 1

    cup lightly packed fresh basil, roughly chopped

  • ½

    cup sliced almonds, toasted

  • 2

    ounces pecorino Romano cheese, finely grated (1 cup)

Step 1

In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente.

Meanwhile, in a large bowl, stir together the oil, garlic, capers, pepper flakes and ½ teaspoon each salt and black pepper. Add the tomatoes, mint and basil, then toss.

Step 2

When the pasta is done, drain well. Add the pasta to the tomato-herb mixture and toss. Sprinkle with the almonds and cheese, then toss again. Taste and season with salt and black pepper.

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