BUTTERFLY TOMATOES WITH SALSA CRUDA
When cooking with tomatoes in September, buy them a little ahead of time if ripe beauties are unavailable, and let them ripen on your counter. Mint is wonderful, but fresh basil is great too!
6 very ripe tomatoes (about 8 ounces each)
4 large garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
1/4 cup plus 1 tablespoon coarsely chopped fresh mint leaves
2 teaspoons finely grated lemon zest
1 teaspoon sugar
Freshly ground black pepper, to taste
12 ounces farfalle (butterfly, or bow-tie, pasta)
Salt, to taste
6 ounces ricotta salata cheese
1. Core the tomatoes and cut them into 1/2-inch pieces. Place them 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.)
2. Stir in the 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.
3. Before serving, bring a large pot of salted water to a boil. Add the pasta and cook until it is just tender (al dente), 12 minutes. Drain and toss well with the tomato sauce. Season lightly with salt. Grate the ricotta salata over the pasta using the largest holes of the grater. Sprinkle the remaining tablespoon of chopped mint over all. Serve immediately.
6 portions
