Ingredients

The following ingredients have 9 Servings
  • 5 garlic cloves (, thinly sliced)
  • 1/2 cup extra-virgin olive oil
  • 2 pounds cherry tomatoes (, sliced in half)
  • 1 cup fresh basil leaves (, torn or thinly sliced)
  • 4 tablespoons capers
  • 1 tablespoon lemon juice
  • 2 teaspoons finely grated lemon zest (, plus more for sprinkling)
  • 1/4 teaspoon crushed red-pepper flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 pound pasta (, cooked al dente (I used bucatini but any pasta will do))
  • 8 ounces mozzarella bocconcini balls (, sliced in half)

Instruction

  • In a small saucepan, cook garlic in oil over medium heat until golden, about 10 minutes.Let cool.
  • Combine the tomatoes, 1/2 cup basil, capers, lemon zest, red-pepper flakes, and kosher salt in a large mixing bowl. Pour the garlic oil & chips over tomato mixture, marinate for about 30 minutes, tossing occasionally.
  • Cook the pasta, drain, and add to the bowl with the tomato mixture, bocconcini balls and lemon juice and toss gently. Top with remaining 1/2 cup basil and additional lemon zest and salt and pepper to taste. Serve warm or at room temperature.
  • adapted from Martha Stewart Living magazine