Pappardelle with Marinated Heirloom Tomatoes

The second I got the most recent issue of Martha Stewart Living (don't judge, I got the subscription as a gift from my aunt), I knew I was going to make the recipe on the cover. Despite the fact that it calls for half a cup of olive oil. It just looked that delicious. And it was! This recipe isn't elaborate and doesn't have a lot of ingredients. It really just lets the flavor of the tomatoes shine through, so make sure you spring for the most gorgeous heirlooms you can find at the farmers market.

Pappardelle with Marinated Heirloom Tomatoes

From Martha Stewart Living

• 5 garlic cloves, thinly sliced
• 1/2 cup extra-virgin olive oil (you can cut this back to 1/4 if you like (but it won't be as good...))
• 2 pounds heirloom tomatoes, sliced into 1/2-inch wedges
• 3/4 cup torn fresh basil, divided
• 3 tablespoons capers, rinsed
• 2 teaspoons finely grated lemon zest, plus more for sprinkling
• 1/4 teaspoon crushed red pepper flakes
• Coarse salt and freshly ground pepper
• 1 pound pappardelle or other flat pasta, such as croxetti or maltagliati, cooked until al dente

Heat garlic in oil in a saucepan over low heat until pale gold, about 10 minutes. Strain; reserve oil and garlic. Let cool. Combine tomatoes, 1/4 cup basil, the capers, lemon zest, red pepper flakes, and 1/2 teaspoon salt in a large bowl. Pour garlic oil and chips over tomato mixture. Marinate, covered, tossing occasionally, for 30 minutes. Add warm pasta to bowl, and toss gently. Top with remaining 1/2 cup basil. Season with pepper. Sprinkle with lemon zest.