I think the best way to enjoy heirloom tomatos are simply the way they are - raw and uncooked, preferably in a salad. Since it was dinnertime, I decided to create a simple, refreshing, heirloom caprese pasta. It took less than 15 minutes to prepare, and it had a hint of Mediterranean flair in each bite. If you're short on time, love heirlooms, or if you simply want a nice springtime recipe, try this :). One thing to note is, this is not a "hot" meal as the tomatos and basil are not cooked. So, be sure to have everything timed such that when the pasta is cooked, you are ready to toss everything together.
Rigatoni Caprese with Heirloom Tomatos
Adapted from My Recipes
Yield: 2-3 servings
1 1/2 cups uncooked rigatoni
1 1/2 cups heirloom tomatos [chopped]
3/4 cup fresh basil leaves [chopped]
1/3 cup fresh mozzarella cheese [diced]
1 Tbsp extra-virgin olive oil
3/4 Tbsp capers
1/2 tsp salt
1/3 tsp freshly ground pepper
1 garlic clove [minced]
1 Tbsp grated Parmesan cheese
1. Cook rigatoni in a pot of lightly salted water.
2. Meanwhile, chop basil, tomatos, and mozarella cheese. Put in a large bowl and set aside.
3. In a small bowl, combine olive oil, salt, pepper, garlic, and capers. Stir to combine.
4. Drain rigatoni and put it in the bowl with the tomato, basil, and mozarella. Pour oil dressing over and toss to combine.
5. Top with grated Parmesan cheese. Enjoy!
Notes: You can serve this at room temperature or chilled as a side salad.