Since I’m fortunate enough to have lots of tomatoes right now, and doubly lucky because my kids adore them (they eat big ones like apples, slurping over a plate to catch the juices), I’ve been making this pasta dish a lot. I love it for its simplicity—for its pure, uncomplicated flavors. All you need are five ingredients (not counting salt and pepper) and about 15 minutes.
Cook 5 sliced garlic cloves in 3 tablespoons extra-virgin olive oil over medium-low heat for 5 minutes. Toss in about 4 cups chopped/halved heirloom tomatoes (I use a mix of coarsely chopped beefsteak tomatoes, wedges of smaller globe tomatoes, and halved cherry or pear tomatoes). Increase heat to medium, and cook about 5 minutes—just until tomatoes start to soften. Season with salt and freshly ground black pepper. Toss with 4 cups cooked pasta (I like fun short shapes like strozzapreti or trofie, shown here), and top with a handful of torn basil. Serves 4 happy people. If you’d like to grant yourself six ingredients, top with a grating of Parmigiano-Reggiano. If you’re feeling kicky, add 1/4 to 1/2 teaspoon crushed red pepper as you gently cook the garlic.Find more inspiration in our 5-Ingredient Cookbook.