I am a terrible gardener—JulieGrimes puts me to shame with her
Cook 5 sliced garlic clovesin 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 coarselychopped beefsteak tomatoes, wedges of smaller globe tomatoes, and halved cherryor pear tomatoes). Increase heat to medium, and cook about 5 minutes—just untiltomatoes start to soften. Season with salt and freshly ground black pepper.Toss with 4 cups cooked pasta (I like fun short shapes like strozzapreti ortrofie, shown here), and top with a handful of torn basil. Serves 4 happypeople. If you’d like to grant yourself six ingredients, top with a grating ofParmigiano-Reggiano. If you’re feeling kicky, add 1/4 to 1/2 teaspoon crushedred pepper as you gently cook the garlic.Find more inspiration in our 5-Ingredient Cookbook.