Butterfly Tomatoes With Salsa Cruda

Recipe Ingredients

6		Ripe tomatoes - (abt 8 oz ea) (medium)
4		Garlic cloves - finely chopped (large)
1/4 cup	59ml	Extra-virgin olive oil
1/4 cup	10g / 0.4oz	Chopped fresh mint leaves - plus
1 tablespoon	15ml	Chopped fresh mint leaves
2 teaspoons	10ml	Finely-grated lemon zest
1 teaspoon	5ml	Sugar
		Freshly-ground black pepper - to taste
12 oz	340g	Dried farfalle (butterfly pasta)
		Salt - to taste
6 oz	170g	Ricotta salata cheese - (optional)

Recipe Instructions

Core the tomatoes and cut them into 1/2-inch pieces. Place in a large serving bowl with the garlic. (If the tomatoes seem watery, drain them first in a colander for 20 minutes, tapping it once or twice.)

Stir in olive oil, 1/4 cup of the mint, the lemon zest, sugar and pepper. Let rest for 2 to 4 hours for flavors to blend.

Before serving, bring a large pot of salted water to a boil. Cook the pasta until just tender; drain. Add to the tomato sauce; toss well.

Before serving, season lightly with salt. If desired, grate ricotta salata atop the pasta using the largest holes of the grater. Sprinkle with the remaining chopped mint. Serve.

This recipe yields 6 servings.

Nutritional Analysis Per Serving: (with the cheese): 447 calories, 65g carbohydrates, 14g protein, 15g fat, 14mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 09-23-2001 - S(Reformatted for MC6): - 07-30-2002 by Joe Comiskey - [email protected]

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