For ➊tomatoes*
olive oil
fresh basil, mint or parsley
garlic clove
Parmigiano or pecorino cheese**
salt & pepper
Chop tomatoes, mix with olive oil, chopped fresh basil, mint, or parsley, season with salt and pepper and a bit of chopped garlic (or 2 bruised garlic cloves, remove before serving).
Let rest at room temperature for 30 m to let flavors meld.
Cook pasta in well-salted water, drain, do not rinse, combine with sauce, and toss well.
Add cheese. Toss again, and check seasoning.
Serve on warm (not hot) plates.
*Or dice very ripe tomatoes. Chop some fresh rucola. Toss this and some toasted pine nuts with hot pasta; grind over some pepper. Squeeze a garlic clove. Top with grated pecorino or Parmigiano.
**Use softer cheeses like fresh mozzarella, brie, goat or feta cheese, they will meld into the hot pasta, making for a luxurious texture.
Read the similar Sophia Loren raw tomato sauce or cold tomato sauce.
