This dish epitomizes the laziness of summer: It’s as simple as folding a handful of fresh ingredients into cooked pasta. Use the ripest tomatoes you can find and you’ll be rewarded with a flavorful sauce that gives cooked tomato sauce a run for its money.
What to buy: Heirloom tomatoes make this dish extra tasty, but it can also be made with ripe grape tomatoes.
Orecchiette are an ideal match for this dish because they hold the sauce perfectly. If you can’t find them, use penne rigate, farfalle, campanelle, gigli, or gemelli.
Game plan: The tomatoes get tastier the longer they sit, so if you have time, you can complete step 1 up to 3 hours before serving. If not, the dish will still be delicious, but you’ll probably need a little pasta cooking water to help things along. And remember not to refrigerate the tomatoes, which will degrade their flavor and texture.
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