This is one of my recipes and it requires gorgeous, height-of-summer tomatoes. It’s wonderful for a hot night and is quick, easy and delicious. Please note that the measurements are a guide – you may want to add more or less of some of the ingredients.
3 pounds tomatoes (you could mix and match the heirloom varieties if you like)
2 cloves garlic, minced
A few tablespoons of fresh herbs: basil, oregano, flat-leaf parsley, marjoram – whatever you prefer, or mix several together
Freshly grated cheese, 1/5 to 1 cup (I use Parmesan, Grana Padano or Asiago)
Extra virgin olive oil (about 1/4 of a cup)
Your favorite pasta (I use thin spaghetti)
Put your pasta water on the stove and bring it to a boil. (Be sure to salt your pasta water.) Chop and/or thinly slice your tomatoes and add them to a bowl that is large enough to hold all of your pasta later. Sprinkle them with salt – you will need to keep adding some and tasting, and then add more and taste until you feel they are perfectly seasoned. The idea here is that the salt will bring out the liquid in the tomatoes, helping to create your “sauce”. Add your herbs to the tomatoes and let them sit until you are ready to toss them with your pasta.
Once the pasta has cooked reserve a cup of the pasta water, then drain your pasta. Add your drained pasta into the mixing bowl that holds your tomatoes. Add in the olive oil and grate in a generous amount of cheese. You will want to taste and season as desired with salt and fresh ground pepper and perhaps more fresh herbs. Serve immediately while the pasta is warm.