Butterfly Tomatoes with Salsa Cruda


  • 4 large cloves of garlic
  • Salt
  • 12 ounces dried farfalle (butterfly pasta)
  • 6 ounces ricotta salata cheese
  • ¼ cup extra-virgin olive oil
  • freshly ground black pepper
  • 2 teaspoons lemon zest
  • + 3 more ingredients
    • 1 teaspoon sugar
    • 5 tablespoons fresh mint leaves
    • 6 very ripe medium-sized tomatoes (about 8 ounces each)

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...

View full recipe at Epicurious


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