Fresh Tomato Basil Summer Pasta

This is summer on a plate, the kind of dish Italians make when tomatoes are at their peak and turning on the oven feels like a crime. Ripe tomatoes, fresh basil, and garlic become a no-cook sauce, tossed with hot pasta and a glug of olive oil.

Good tomatoes are everything here. With so few ingredients, there is nowhere to hide, so use the ripest, most fragrant summer tomatoes you can find and let them shine.

Letting the chopped tomatoes, basil, and garlic sit together is the real trick. As they rest, the tomatoes weep their juices and the raw garlic mellows, building a fresh, fragrant sauce without any cooking at all.

Tossing the hot, just-drained pasta into the bowl is where it comes together. The heat gently warms the tomatoes and softens the garlic, while the pasta soaks up all those bright, savory juices.

Finish with salt and a generous pour of olive oil to taste. That is it, no stove time for the sauce, just a fresh bowl of summer.

Chef Tips

• Use the ripest tomatoes you can find, since the whole dish rests on their flavor.
• Let the tomato mixture sit at least 20 to 30 minutes so it releases its juices.
• Toss the pasta in while piping hot to warm the sauce and mellow the raw garlic.
• Save a splash of pasta water to loosen things if the sauce seems dry.

Variations

• Tear in fresh mozzarella or shave parmesan over the top.
• Add a pinch of red pepper flakes for a little heat.
• Spoon any leftovers onto toasted bread for a quick bruschetta.