A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Heirloom Tomato and Fresh Pasta Salad

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Bothe

Heirloom Tomato and Fresh Pasta Salad Recipe Heirloom Tomato and Fresh Pasta Salad Recipe

This pasta dish is inspired by the many varieties of tomatoes coming into fashion. If heirloom tomatoes aren't available to you, a combination of vine and cherry tomatoes is a good substitute.

Connect with us

At a glance

Prep
Total
Yield
3 to 4 servings

Ingredients

Choose your measure:

Pasta

Tomatoes

  • 2 tablespoons garlic oil or plain olive oil
  • 4 cloves garlic, peeled and thinly sliced
  • 2 pounds heirloom tomatoes, cored and sliced
  • 1/2 teaspoon flaked sea salt; Maldon sea salt is a good choice
  • 1/2 cup fresh whole basil leaves

Instructions

  1. To make the pasta: Combine the flour, eggs, and salt in a food processor and pulse until a smooth dough forms. Or mix with a hand or stand mixer; or by hand.
  2. Knead the dough into a ball, wrap it in plastic, and set it aside to rest for 30 minutes.
  3. For the tomatoes, heat a small, heavy-bottomed saucepan over low heat and add the oil. Once the oil is hot, add the garlic, and cook until it turns golden. Transfer the garlic to a paper towel to dry, reserving the oil.
  4. Combine the tomatoes with the oil, garlic, and salt in a large bowl, tossing to combine. Set aside while you make the pasta.
  5. Run the dough through a pasta machine on its thickest setting. Repeat the process, flouring as necessary, gradually reducing the thickness to the last setting. Cut along the length of pasta at foot-long intervals, then cut each into 3/4"-wide strands.
  6. Bring 4 quarts water + 1 tablespoon salt to a boil. Drop the pasta into the boiling water, stir, then cook for 4 minutes.
  7. Drain the pasta, and refresh under cold running water to stop the cooking. Continue to drain the pasta in a colander for 10 minutes or so, then toss with the tomatoes and fresh basil.
  8. Serve immediately; or refrigerate and serve later.
  9. Yield: 3 to 4 servings.