This is a very simple version of this sauce- it highlights the flavor of tomatoes when they are at their peak. You can add cubes of fresh mozzarella or leftover chicken or shellfish to make it a bit more substantial.
- 2 pounds ripe heirloom tomatoes, various colors and sizes
- 1 garlic clove, crushed and peeled
- Kosher salt
- 1/3 cup extra-virgin olive oil
- 1 pound campanelle
- 1/2 cup grated Grana Padano
- 1/2 cup loosely packed fresh basil leaves
Core the tomatoes and cut into 1-inch chunks. Scrape the tomatoes from the cutting board into a large serving bowl, scraping any juices on the board in as well. Crush the garlic clove on the cutting board with the side of your knife. Sprinkle with salt and finely chop. Use the side of your knife to work the garlic into a smooth paste. Scrape into the bowl with the tomatoes. Season with 1 teaspoon salt and 1/4 teaspoon peperoncino. Drizzle with the olive oil and toss well. Let sit at room temperature for 1 hour.
Bring a large pot of salted water to boil for pasta. Cook the pasta until al dente. Remove the pasta with a spider directly to the serving bowl. Toss to coat in the sauce, adding a little pasta water, if needed, to moisten. Sprinkle with the grated cheese. Tear the basil leaves over the pasta. Toss and serve immediately.