Ingredients
10 ounces (1 pint container) red cherry tomatoes, halved
10 ounces (1 pint container) yellow cherry tomatoes, halved
10 ounces (1 pint container) green cherry tomatoes, halved
1 jalapeno chile, seeded and minced
2 limes, juiced, plus more to taste
1 small red onion, thinly sliced
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1/3 cup chopped fresh cilantro
1 pound orecchiette (or other short pasta)
Preparation
Combine tomatoes, jalapeno, lime juice, onion, and oil in a large bowl. Sprinkle with 1 1/2 teaspoons salt. Let stand at room temperature until tomatoes release their juices, about 1 hour. Toss with half the cilantro.
Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, about 8 minutes. Drain, and rinse with cold water.
Toss pasta with tomato mixture. Stir in remaining cilantro, and adjust seasoning with salt, pepper, and lime juice. Serve immediately.
