Food & Cooking Recipes Ingredients Pasta and Grains Croxetti with Marinated Heirloom Tomatoes 3.3 (59) Croxetti (or Corzetti) are flat, round coins of pasta dating back to the Middle Ages. Close Prep Time: 25 mins Total Time: 1 hr 5 mins Servings: 8 Boil the pasta about five minutes before the tomatoes are ready. The warmth will bring out the flavors of the fresh ingredients. Directions Heat garlic in oil in a saucepan over low heat until pale gold, about 10 minutes. Strain; reserve oil and garlic. Let cool. Combine tomatoes, 1/4 cup basil, the 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. Add warm pasta to bowl, and toss gently. Top with remaining 1/2 cup basil. Season with pepper. Sprinkle with lemon zest. Cook's Notes Follow these steps when you cook the pasta for this dish: Bring a large pot of water (6 quarts) to a boil -- you want enough water so the pasta can move around. Season the water with 1/4 cup coarse salt. (The water should be well seasoned; think "salty like the sea.") Cook 1 pound of pasta until al dente. Drain, reserving at least 2 cups cooking water. The pasta releases starch as it cooks, and the starchy water is essential to the sauce.