Print
Email
Add a photoServings: 6
Ingredients
- 6 med ripe tomatoes - (abt 8 ounce ea)
- 4 lrg garlic cloves finely minced
- 1/4 c. extra-virgin extra virgin olive oil
- 1/4 c. minced fresh mint leaves plus
- 1 Tbsp. minced fresh mint leaves
- 2 tsp finely-grated lemon zest
- 1 tsp sugar Freshly-grnd black pepper to taste
- 12 ounce dry farfalle (butterfly pasta) Salt to taste
- 6 ounce ricotta salata cheese (optional)
Directions
- Core the tomatoes and cut them into 1/2-inch pcs. Place in a large serving bowl with the garlic. (If the tomatoes seem watery, drain them first in a colander for 20 min, tapping it once or possibly twice.)
- Stir in extra virgin olive oil, 1/4 c. of the mint, the lemon zest, sugar and pepper. Let rest for 2 to 4 hrs for flavors to blend.
- Before serving, bring a large pot of salted water to a boil. Cook the pasta till just tender; drain. Add in to the tomato sauce; toss well.
- Before serving, season lightly with salt. If you like, grate ricotta salata atop the pasta using the largest holes of the grater. Sprinkle with the remaining minced mint. Serve.
- This recipe yields 6 servings.
- Comments: When cooking with tomatoes in September, buy them ahead of time and let them ripen on your counter.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 6 servings | |
| Calories 104 | |
| Calories from Fat 82 | 79% |
| Total Fat 9.24g | 12% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 275mg | 8% |
| Total Carbs 5.36g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.67g | 2% |
| Protein 1.06g | 2% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
