*Martha Stewart’s lemony twist on the traditional tomato basil pasta salad.

Boil the pasta about five minutes before the tomatoes are ready. The warmth will bring out the flavors of the fresh ingredients.

5 garlic cloves, thinly sliced

½ cup extra virgin olive oil

2 pounds ripe heirloom tomatoes sliced into ½-inch wedges

¾ cup torn fresh basil leaves

3 tablespoons salt-packed capers, preferably Sicilian, rinsed and chopped if large.

2 teaspoons finely grated lemon zest, plus more for sprinkling

¼ teaspoon crushed red pepper flakes (optional)

Coarse salt and freshly ground pepper

1 pound pasta – ideally flat pasta such as maltagliati ,pappardelle or croxetti

Heat garlic in oil in a saucepan over low heat until pale gold (10 minutes or more). Strain; reserve oil and garlic. Let cool.

Combine tomatoes, ¼ cup basil, capers, lemon zest, red pepper flakes and ½ teaspoon salt in a large bowl. Pour garlic oil and chips over tomato mixture. Marinate, covered, tossing occasionally for at least 30 minutes.

Pour tomato  mixture over cooked pasta, tossing gently. Top with remaining ½ cdup basil. Season with pepper. Sprinkle with lemon zest. Serve with optional Parmesan cheese.

Serves 8.