We read about this corzetti recipe on Martha Stewart’s website, where the dish appeared as “croxetti with marinated heirloom tomatoes” (did you know that croxetti is just another dialect expression to call corzetti pasta?).
Martha Steward’s corzetti with marinated tomatoes is bright and fresh – juicy tomatoes are marinated in garlic- and basil-infused extra virgin olive oil with lots of capers, and then combined with freshly-made corzetti pasta. Since it requires very little time spent in the kitchen, this booming symphony of spring flavors is the perfect main dish for Mother’s Day. Treat mom to a luscious Italian lunch and then spend the rest of the day together doing what she likes the most!
Corzetti pasta with marinated tomatoes and capers
mixed cherry tomatoes
fresh basil leaves
1 clove garlic
extra virgin olive oil
salt and pepper
Cover the bottom of a pan with extra virgin olive oil. When the oil is hot, add the garlic and cook for about 10 minutes, stirring frequently, until the garlic is pale gold. Remove from heat and let cool without removing the garlic.
Wash the tomatoes and cut them into quarters. Place in a large bowl and set aside.
Wash the capers from the salt and add them to the bowl with the tomatoes. Season with salt and pepper. Combine.
Now transfer the tomatoes and capers to a jar. Pour the garlicky olive oil over the tomatoes, add some basil leaves and close the jar. Place the jar in the fridge and marinated at least 1 hour (better overnight).
Prepare the corzetti pasta and cook them in boiling salted water until al dente. Drain and toss the pasta with the marinated tomatoes. Serve immediately with freshly grated Parmigiano Reggiano.