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Tomatoes. Zucchini. Pole Beans. Corn. You’ve bought too much or you grew too much. It’s summer and sometimes we cooks are stumped by the bounty of the season. I’ve got some ideas for the best of our summer produce which includes a simple recipe for Pasta with Marinated Tomatoes and Fried Garlic. After all, when it comes to summer’s bounty – resistance is futile. Whether you plant it yourself or depend on a CSA box, the grocery store, or a stroll through your local farmer’s markers – you always end up with more fresh produce than you intended. That’s the first rule of summer.

From now through the end of the season our challenge isn’t so much as finding great produce as it is finding what to do with all that great produce. Fortunately, I’m in the same position (year after year) and I’ve got a few ideas for all the summer swag that has your re-usable grocery bags bursting at the seams. Starting with marinated tomatoes.

The best summer produce warrants a light touch, and bumper crops give you permission to improvise. This is especially true of tomatoes. Granted, very good tomatoes are wildly delicious all on their own and I certainly encourage you to enjoy lots of tomatoes simply sliced and served. However, if you’re anything like me, that approach leaves you with a nearly pornographic pile of heirloom tomatoes lining all the windows of the house. These tomatoes will get a big boost of flavor when marinated in garlic-infused olive oil. But then what?

Well, when I hear the phrases “bumper crop” and “improvise” I think pasta. I suggest we take advantage of this fleeting abundance of summertime tomatoes and capture the just-picked flavors of the summer sunshine with something as simple as Pasta with Marinated Tomatoes and Fried Garlic. GREG

Expand Recipe…

Marinated Tomato Pasta with Fried Garlic 

By: Greg Henry

Print This Recipe Total time Yield 4Source Adapted from Martha Stewart LivingPublished July 16, 2015

Ingredients

• 1 clove garlic (peeld and thinly sliced)
• ¼ cup olive oil
• 1 pound heirloom tomatoes (sliced into ½‑inch thick wedges)
• ¼ cup thinly sliced basil
• 3 tablespoon capers (rinsed)
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon coarse sea salt
• ½ pound cooked and drained warm pasta (choose a nice chunky shape)
• whole basil leaves (as garnish)

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Directions

Place garlic slices and oil in a small saucepan set over medium-low heat. Cook, swirling the pan occasionally, until lightly golden, about 6 minutes. Strain; reserve oil and garlic separately. Let cool.

Combine tomatoes, sliced basil, capers, red-pepper flakes, and salt in a large bowl. Pour cooled garlic oil over tomato mixture. Marinate, covered, tossing occasionally, for 30 minutes.

Add warm pasta to bowl, and toss gently. Garnish the pasta with garlic chips and additional whole basil leaves. Serve warm or at room temperature.