Croxetti with Marinated Heirloom Tomatoes

garlic cloves, thinly sliced

extra-virgin olive oil

heirloom tomatoes, sliced into 1/2-inch wedges

torn fresh basil

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

finely grated lemon zest, plus more for sprinkling

crushed red-pepper flakes

Coarse salt and freshly ground pepper

croxetti or other flat pasta, such as maltagliati or pappardelle, cooked until al dente