Butterfly Tomatoes with Salsa Cruda Recipe

Butterfly Tomatoes with Salsa Cruda Recipe

  • 6 very ripe medium-sized tomatoes (about 8 ounces each)
  • 4 large cloves of garlic, finely chopped
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup plus 1 tablespoon chopped fresh mint leaves
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon sugar
  • Freshly ground black pepper, to taste
  • 12 ounces dried farfalle (butterfly pasta)
  • Salt, to taste
  • 6 ounces ricotta salata cheese (optional garnish)
  1. Core the tomatoes and cut them into 1/2-inch pieces. Place in a large serving bowl with the garlic. (If the tomatoes seem watery, drain them first in a colander for 20 minutes, tapping it once or twice.)
  2. Stir in olive oil, 1/4 cup of the mint, the lemon zest, sugar, and pepper. Let rest for 2 to 4 hours for flavors to blend.
  3. Before serving, bring a large pot of salted water to a boil. Cook the pasta until just tender; drain. Add to the tomato sauce; toss well. Before serving, season lightly with salt. If desired, grate ricotta salata atop the pasta using the largest holes of the grater. Sprinkle with the remaining chopped mint. Serve.
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