Ingredients
1/2 cup extra-virgin olive oil
5 garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
1 pound cooked lobster meat (from one 2-pound lobster), cut into bite-size pieces
1 1/2 pounds golden and red heirloom cherry tomatoes, halved or quartered
3 tablespoons salt-packed capers, rinsed and coarsely chopped
3/4 cup torn fresh basil
Coarse salt
1 pound dried pennoni giganti, rigatoni, or other short tube-shaped pasta
1/2 cup mascarpone cheese
1/4 teaspoon freshly ground pepper
Preparation
Cook oil, garlic, and red-pepper flakes in a small skillet over low heat until garlic turns light gold, about 10 minutes. Let cool completely.
Place lobster, tomatoes, capers, 1/2 cup basil, and 1/2 teaspoon salt in a bowl. Stir in garlic mixture. Cover, and refrigerate for 2 hours, tossing occasionally.
Cook pasta according to package directions in salted water, and drain. Meanwhile, mix mascarpone and pepper in a small bowl. Add pasta to lobster mixture. Stir in remaining 1/4 cup basil, and serve with peppered mascarpone on the side.
