Keep a careful eye on the garlic as it cooks in the oil and lower the heat if it begins to brown, otherwise the garlic will taste bitter and allow at least 30 minutes for the tomatoes to marinate in the garlic infused oil for maximum flavor.
5garlic clovesthinly sliced
1/2cupextra-virgin olive oil
2poundscherry tomatoessliced in half
1cupfresh basil leavestorn or thinly sliced
2teaspoonsfinely grated lemon zestplus more for sprinkling
1/4teaspooncrushed red-pepper flakes
1teaspoonfreshly ground pepper
1poundpastacooked al dente (I used bucatini but any pasta will do)
8ouncesmozzarella bocconcini ballssliced in half
In a small saucepan, cook garlic in oil over medium heat until golden, about 10 minutes.Let cool.
Combine the tomatoes, 1/2 cup basil, capers, lemon zest, red-pepper flakes, and kosher salt in a large mixing bowl. Pour the garlic oil & chips over tomato mixture, marinate for about 30 minutes, tossing occasionally.
Cook the pasta, drain, and add to the bowl with the tomato mixture, bocconcini balls and lemon juice and toss gently. Top with remaining 1/2 cup basil and additional lemon zest and salt and pepper to taste. Serve warm or at room temperature.
adapted from Martha Stewart Living magazine
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