Pasta with Marinated Tomatoes

Recipe created by Martha Stewart

From the show Recipes to Remember

	Spruce up spaghetti night with this tasty variation on a family favorite.
	INGREDIENTS
	2 large ripe tomatoes, seeded and coarsely chopped 4 oven-dried tomatoes, coarsely chopped 1/4 cup extra-virgin olive oil 1 clove garlic, chopped Coarse salt and freshly ground pepper 1 pound garganelle or penne rigate 1 cup fresh basil leaves, loosely packed
	Combine fresh and oven-dried tomatoes, oil, garlic, salt, and pepper in a large bowl. Marinate at room temperature for 45 minutes, stirring occasionally. Boil pasta in salted water until al dente, 7 to 10 minutes. Drain well, and while still hot, toss with tomato mixture. Coarsely chop basil and combine with pasta. Serve immediately, or at room temperature.
	Oven-Dried Tomatoes 12 plum tomatoes, halved lengthwise 1/4 cup olive oil Coarse salt and freshly ground pepper Coarsely chopped fresh herbs such as oregano, marjoram, flat-leaf parsley, or basil (optional)
	Preheat oven to 275 degrees F. Line a baking sheet with parchment paper. Place tomatoes cut side up on baking sheet. Drizzle with oil and season with salt, pepper, and herbs. Bake until shriveled but still moist, 1 1/2 to 2 1/2 hours. Keep refrigerated in an airtight container for up to 1 week.