Pasta With Marinated Tomatoes and Summer Herbs

By Julia Moskin

Published August 4, 2009

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
30 minutes, plus marinating
Rating
4(977)
Comments
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The easiest summer dinner known to man, pasta con salsa crudo, is a one-bowl, infinitely variable riot of seasonal flavors. It can be made with fancy Italian tuna and local heirloom tomatoes for foodies, or with supermarket mozzarella and tomatoes for children, or with excellent olives and extra pine nuts for vegetarians. It puts you in the kitchen for about a half-hour at the tail end of lunchtime. After that, all there is to do is cook the pasta, and serve with or without crusty bread, boiled corn, sliced tomatoes, or a nice, simple green salad.

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Ingredients

Yield:6 to 8 servings

  • About 1 ½ pounds ripe tomatoes, halved or quartered if small, diced if large

  • Salt

  • 2 cans olive oil-packed tuna or 1 pound mozzarella cheese, diced (optional)

  • ⅔ cup pitted oil-cured black olives, halved, or ½ cup pitted green olives, chopped, or 3 tablespoons capers (optional)

  • ⅔ cup chopped fresh herbs (basil, parsley, mint, chives, cilantro, scallion tops, or a combination), more for garnish

  • Freshly grated zest of 1 lemon (optional)

  • About ¾ cup extra virgin olive oil

  • Freshly ground black pepper

  • 2 pounds short pasta, like fusilli, farfalle or penne

  • Hot red pepper flakes (optional)

  • ½ cup toasted pine nuts (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

92 grams carbs; 8 milligrams cholesterol; 777 calories; 19 grams monosaturated fat; 7 grams polyunsaturated fat; 4 grams saturated fat; 33 grams fat; 6 grams fiber; 692 milligrams sodium; 30 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Up to 4 hours before serving, put tomatoes in a large bowl and sprinkle all over with salt. Set aside for 30 minutes, then drain off liquid.

  2. Step 2

    Add tuna and its oil, olives or capers, if using. Add herbs and zest. Add olive oil, salt and pepper to taste and stir gently, flaking tuna into pieces. Cover and set aside at least 1 hour or up to 3 hours, stirring occasionally.

  3. Step 3

    Cook pasta in plenty of boiling salted water. Drain very well. Combine tomatoes and pasta well, then taste and add more oil, salt and pepper to taste. Add red pepper flakes if desired. Sprinkle with pine nuts, if using, and chopped herbs. Serve immediately.

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Ratings

4 out of 5
977 user ratings
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Comments

Rohn Jay Miller

Here's a trick with mozzarella in this recipe: Dice into 1/2" cubes, then freeze in freezer for 10 mins. *Then* add at the end to freshly boiled pasta. The mozzarella won't turn into stringy "taffy," but will blend well with tomatoes, pasta, herbs, etc.

Marty J

There is a lot of flavor in the tomato water - why discard? The hot pasta will absorb a lot of the liquid as it cooks a little after straining.

David

This was delicious, however it calls for 2 lbs of pasta. I used a pound and it was great. 2 lbs would have hidden the delicious fresh ingredients. I used the pine nuts and pepper flakes. These were nice flavor boosters.

Kat414

Delicious with a large Lanterne pasta, using a jar of tuna in oil — the good stuff!. Added dollops of ricotta to the finished dish.

MJW

Use one pound of pasta ..I agree with everyone that it’s a crime to cover up all those marinated herbs and I use mozzarella pearls ( from Belgioso) that I use for salads and dishes like this instead of cutting up mozzarella…

annienell

This is awfully good. Thanks for all the suggestions. I used mozzarella and froze it, halved the pasta, saved the tomato water, cut the oil considerably, and I used both green olives and capers. I think I'd increase the olives and capers next time. We really liked it warm and the leftovers were great cold the next day. I've made the version Jane K references (I think it's a Silver Palate recipe?) This is lighter and I prefer it without garlic, which gets too strong if it sits overnight.

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