Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 6 med ripe tomatoes - (abt 8 ounce ea)
- 4 lrg garlic cloves finely minced
- 1/4 c. extra-virgin extra virgin olive oil
- 1/4 c. minced fresh mint leaves plus
- 1 Tbsp. minced fresh mint leaves
- 2 tsp finely-grated lemon zest
- 1 tsp sugar Freshly-grnd black pepper to taste
- 12 ounce dry farfalle (butterfly pasta) Salt to taste
- 6 ounce ricotta salata cheese (optional)
Direcciones
- Core the tomatoes and cut them into 1/2-inch pcs. Place in a large serving bowl with the garlic. (If the tomatoes seem watery, drain them first in a colander for 20 min, tapping it once or possibly twice.)
- Stir in extra virgin olive oil, 1/4 c. of the mint, the lemon zest, sugar and pepper. Let rest for 2 to 4 hrs for flavors to blend.
- Before serving, bring a large pot of salted water to a boil. Cook the pasta till just tender; drain. Add in to the tomato sauce; toss well.
- Before serving, season lightly with salt. If you like, grate ricotta salata atop the pasta using the largest holes of the grater. Sprinkle with the remaining minced mint. Serve.
- This recipe yields 6 servings.
- Comments: When cooking with tomatoes in September, buy them ahead of time and let them ripen on your counter.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 6 servings | |
| Calories 104 | |
| Calories from Fat 82 | 79% |
| Total Fat 9.24g | 12% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 275mg | 8% |
| Total Carbs 5.36g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.67g | 2% |
| Protein 1.06g | 2% |
