• 5 garlic cloves, thinly sliced
  • 1/2 cup extra virgin olive oil
  • 2 pounds heirloom tomatoes, sliced into 1/2 inch wedges
  • 3/4 cup torn fresh basil
  • 3 tablespoons Sicilian salt-packed capers, rinsed
  • 2 teaspoons finely grated lemon zest, plus more for sprinkling
  • 1/4 teaspoon crushed red-pepper flakes
  •  coarse salt & freshly ground pepper
  • 1 pound Croxetti, cooked until al dente


  1. Heat garlic in oil in a saucepan over low heat until pale gold, about 10 minutes. Strain; reserve oil and garlic. Let cool.
  2. Combine tomatoes, 1/4 cup basil, capers, lemon zest, red-pepper flakes, and 1/2 teaspoon salt in a large bowl. Pour garlic oil and chips over tomato mixture. Marinate, covered, tossing occasionally, for 30 minutes.
  3. Add warm pasta to bowl, and toss gently. Top with remaining 1/2 cup basil. Season with pepper. Sprinkle with lemon zest.
Serves 8. Recipe courtesy of Martha Stewart Living, August 2011

This Recipe Features

Welcome to Savory Pantry

At Your Service

We are your gourmet concierge, standing by to create tasty, memorable food gifts for anyone and everyone on your list -- including you! No order or budget too big or too small.
Give us a ring: 877-426-4887.