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Croxetti with Marinated Heirloom Tomatoes
Ingredients
  • 5 garlic cloves, thinly sliced
  • ½ cup extra-virgin olive oil
  • 2 pounds heirloom tomatoes, sliced into ½-inch wedges
  • ¾ cup torn fresh basil
  • 3 tablespoons salt-packed capers, preferably Sicilian, rinsed and chopped if large
  • 2 teaspoons finely grated lemon zest, plus more for sprinkling
  • ¼ teaspoon crushed red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 1 pound croxetti or other flat pasta, such as maltagliati or pappardelle, cooked until al dente
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