Pasta with no-cook tiny tomato sauce
Instructions:
- 3 cups ripe miniature tomatoes, the more colors the better (about 1 pound);
- 2 garlic cloves, chopped;
- Pinch of crushed red pepper flakes;
- 1 tablespoon drained capers or chopped ripe olives;
- 1 teaspoon finely grated orange zest;
- 1 tablespoon balsamic or sherry vinegar;
- 1⁄4 cup excellent extravirgin olive oil;
- Kosher salt and ground black pepper, to taste;
- 8 ounces dried pasta, preferably a short, chunky shape;
- 1⁄2 cup lightly packed basil leaves, torn or coarsely chopped;
- 1⁄4 cup lightly packed flat-leaf parsley, coarsely chopped;
- 2 teaspoons chopped marjoram;
- 3⁄4 cup cubed ricotta salata or freshly grated Parmigiano-Reggiano.
- Leave any tiny tomatoes whole and cut the rest in half. Place them in a bowl and stir in the garlic, red pepper flakes, capers, orange zest, vinegar, and oil. Season with salt and pepper. Let sit at room temperature while the pasta cooks, or up to 2 hours.
- Cook the pasta to al dente according to package directions. Drain the pasta, add to the tomato mixture, and stir gently to combine. Let sit for 2 minutes to allow the pasta to absorb some of the liquid. Sprinkle the herbs and cheese over the top and stir gently to combine. Check the seasoning and serve at once.