Tony's Summer Pasta

When it’s too hot to stand over a stove and the tomatoes on your counter are practically begging to be eaten, this is your move.

Chop up some Romas, toss them with a generous pound of mozzarella, fresh basil, plenty of garlic, and good olive oil, then let the whole thing hang out at room temperature while your linguine cooks.

When you toss the hot pasta into that bowl, the cheese starts to melt into soft, stretchy strands and the tomatoes release their juices into something that’s half sauce, half salad.

It’s the caprese salad’s cooler, more filling cousin.

Pro Tips

• Room temperature is key. Let the tomato mixture sit out while the pasta boils. Cold ingredients won’t melt the cheese or release the flavors.
• Use the best tomatoes you can find. This recipe has nowhere to hide. Ripe, in-season Romas make or break it.
• Don’t drain the pasta bone dry. A splash of starchy pasta water helps everything come together into a silky coating.

Variations

• Add fresh arugula for a peppery bite that wilts slightly against the hot pasta.
• Swap in burrata instead of mozzarella for an even creamier, more indulgent version.
• Toss in halved cherry tomatoes if Romas aren’t at their peak where you are.