Martha Stewart's Pasta with Marinated Tomatoes

Recipe Description

Created by Martha Stewart


  • 2 large ripe tomatoes, seeded and coarsely chopped
  • 4 oven-sun-dried tomatoes|dried tomatoes, coarsely chopped
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic, chopped
  • coarse salt and freshly ground pepper
  • 1 pound garganelle or penne rigate
  • 1 cup fresh basil leaves, loosely packed
  • Oven-sun-dried tomatoes|dried tomatoes follows
  • 12 plum tomatoes, halved lengthwise
  • 1/4 cup olive oil
  • coarse salt and freshly ground pepper
  • Coarsely chopped fresh herbs such as oregano, marjoram, flat-leaf parsley, or basil (optional)


* Combine fresh and oven-sun-dried tomatoes|dried tomatoes, oil, garlic, salt, and pepper in a large bowl. Marinate at room temperature for 45 minutes, stirring occasionally.

Boil Pasta in salted water until al dente, 7 to 10 minutes. Drain well, and while still hot, toss with tomato mixture.

Coarsely chop basil and combine with Pasta. Serve immediately, or at room temperature.

* Oven-sun-dried tomatoes|dried tomatoes

Preheat oven to 275 degrees F. Line a baking sheet with parchment paper. Place tomatoes cut side up on baking sheet. Drizzle with oil and season with salt, pepper, and herbs. Bake until shriveled but still moist, 1 1/2 to 2 1/2 hours. Keep refrigerated in an airtight container for up to 1 week.
This article uses material from the "Martha Stewart's Pasta with Marinated Tomatoes" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License