Penne Tossed With Macerated Heirloom Tomatoes, Zucchini Ribbons and Fresh Herbs
By Carla Hall
For this recipe, use the ripest and freshest tomatoes you can find. Also, make sure you find young, tender zucchini, as it is used raw in this recipe.
What you'll need
1 pound mixed heirloom tomatoes, cut into 1-inch cubes
1/2 teaspoon chili flakes
3 garlic cloves, smashed and peeled
1 pound penne pasta or a pasta of your choice (farfalle and linguine also work well)
2 small zucchini
2 teaspoons red-wine vinegar
1 teaspoon sugar
1 tablespoon chopped fresh herbs (preferably a mix of thyme, parsley and basil)
1/4 cup olive oil
Pepper to taste
About 1/4 pound Parmesan cheese, in 1 piece
Fresh basil leaves, for garnish
1. In a large bowl toss the tomatoes with the chili flakes, garlic and salt to taste. Transfer everything to a colander and place it back over the bowl. Let drain at room temperature for at least 2 hours.
2. About 30 minutes before serving, bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
3. While the pasta cooks, shave the zucchini into long strips using a vegetable peeler. When you get to the inside with the seeds, rotate the zucchini and shave until you hit seeds again. Keep shaving and rotating until you have nothing left but the seedy core.
4. Pour the collected tomato juices into a container, to save for later use - they're great for vinaigrettes. Dump the tomato mixture back into the bowl and add the zucchini strips.
5. When the pasta is done, drain thoroughly, then combine with the tomato-zucchini mixture. Sprinkle with the vinegar, sugar, chopped herbs and olive oil. Toss gently to mix. Adjust the seasoning with salt and pepper.
6. Portion everything into bowls. Using a vegetable peeler, shave Parmesan over each bowl. Garnish with fresh basil.
Nutrients per serving: 439 calories, 17g protein, 62g carbohydrates, 4g fiber, 13g fat (4g saturated fat), 14mg cholesterol, 1,359mg sodium