when it starts to get toasty outside this is one of my favorite go-to dishes. not only do the tomatoes taste super fresh in their pretty unaltered state, but this is one of the easiest dinners i can think of. plus, you only have to turn the stove on to boil your pasta, which given it’s thinness only takes a couple minutes.

recipe adapted from martha stewart

| ingredients |

2 pounds tomatoes, diced
1/4 cup of evoo
about 8 fresh basil leaves, minced
2 cloves of garlic, finely minced
salt and pepper
capellini
optional: parmesan cheese

| method |

in a medium sized bowl, mix the diced tomatoes, evoo, basil, garlic and season with salt and pepper. stir together, then cover the bowl with plastic wrap and let sit at room temperature for about 2 hours to let the flavors meld.

meanwhile, cook the capellini according to package directions, drain and portion out into shallow bowls or small plates. top with the sauce, being sure to get both the whole tomatoes and some of the “sauce” that has accumulated in the bowl. garnish with additional basil and parmesan cheese if desired.