Tomatoey Pasta Salad Recipe - Pasta all'Ammiraglio

Name: Tomatoey Pasta Salad Recipe - Pasta all'Ammiraglio
Yield: 4-6 servings pasta salad
Ingredients: 1 pound ripe plum tomatoes, blanched, peeled, seeded and chopped (in the winter you can used drained canned tomatoes); 2 tablespoons salted or pickled capers, rinsed; 5 leaves coarsely torn basil (or to taste); Olive oil (about a quarter cup, or to taste); Salt and pepper to taste; 1 pound penne or other short thick-walled pasta

"This tomatoey pasta salad was a standby of Adriana Lotti, who was head of staff at the academic program my father directed for a number of years in Rome. It requires first-rate tomatoes and is wonderful when it's hot...."

INGREDIENTS

•

1 pound ripe plum tomatoes, blanched, peeled, seeded and chopped (in the winter you can used drained canned tomatoes)

•

2 tablespoons salted or pickled capers, rinsed

•

5 leaves coarsely torn basil (or to taste)

•

Olive oil (about a quarter cup, or to taste)

•

Salt and pepper to taste

•

1 pound penne or other short thick-walled pasta

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