Jammy Tomato Pasta Salad

anewsletter.alisoneroman.com

Catherine

1 pound of pasta, I like a short tube shape, like campanelle, radiatori, or rigatoni

Kosher salt and freshly ground black pepper

1⁄4 cup olive oil, plus more

4 garlic cloves, thinly sliced

Crushed chili flake, a dab of harissa paste, your favorite hot sauce, anything spicy

1 to 2 pounds any type of tomatoes (I like the smaller ones on the vine), quartered

½ to 1 cup sun-dried tomatoes (!), chopped, sliced, whatever*

2 tablespoons red wine vinegar

1⁄2 red onion, sliced (not too thin)

2 tablespoons capers, optional

2 to 4 ounces roughly chopped pecorino or parmesan cheese, optional

note: I like using sun-dried tomatoes packed in oil (the oil is delicious and can be used to cook with), but the dry sun-dried tomatoes also work- no need to re-plump or rehydrate them before using, they’ll do their thing in the skillet.

Directions at anewsletter.alisoneroman.com

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