This pasta tastes like summer. It’s exactly what I want to eat outside in the sun, ideally with a very cold glass of wine and a crusty baguette or hunk of sourdough for soaking up the sauce. It’s a perfect cold or room-temperature pasta dish, which is about all I can handle in this heat. I used sungold tomatoes here because I found them and they were beautiful, but this would absolutely work with any cherry tomatoes (or any tomatoes really, just chop up the larger ones). The sauce can sit and marinate for as little or as long as you’d like, but I like for it to sit for at least an hour so all the flavors can really come out. If you’re like me and love the taste of a raw garlic, then this sauce is entirely uncooked, but if raw garlic isn’t your thing, I would recommend finely chopping it and cooking it in the olive oil in a skillet for a couple minutes just to take the bite out.

Serves 4-6

Ingredients:
2 pints sungold tomatoes, halved
2 cloves garlic, grated or minced
3 tbs white wine vinegar
1/4 cup olive oil
3/4 cup basil, chopped
Pinch of chili flakes (optional)
1 lb pasta shape of your choice (I like rigatoni, bucatini, or spaghetti for this)
2 tbs butter
1/2 cup freshly grated parmesan

Preparation: 
1. In a large bowl, combine tomatoes, garlic, vinegar, olive oil, and season with salt and pepper and chili flakes, if using. Lightly smash the tomatoes with a wooden spoon so they release some juices, then add the basil and stir to combine. Cover and let sit for at least an hour, until the sauce is super flavorful.

2. Just before you’re ready to eat, bring a pot of water to a boil. Season it with a generous amount of salt, and add the pasta. Cook until al dente, then drain and reserve 1/4 cup pasta water.

3. Add 2 tbs butter to the bowl with the sauce, then add the hot pasta, a tablespoon or two of pasta water, and the parmesan. Toss until the the butter is melted, the pasta is evenly coated, and everything is looking saucy and glossy. Add more pasta water if needed. Top with more parmesan if desired, flaky salt and pepper, and enjoy!