In the summer when the tomatoes are perfectly vine-ripened, it almost feels criminal to cook them for a sauce for pasta. Perhaps it harkens to the days of my childhood, when I would run barefoot through the hot garden soil, select a tomato still warm from the sun, rub the dirt off onto my dress, and eat it like an apple. On this hot July day, if you have access to perfect tomatoes, please give this non-cooked sauce a try. I make this a few times every summer. I have used whole tomatoes, diced small, but I prefer the texture and ease of cherry tomatoes. This recipe is adapted from my favorite TV chef, Ina Garten. It serves 6 generously, so you may want to half the recipe if you're not feeding that many. Any leftovers will be perfect for tomorrow's lunch.

Fresh Cherry Tomato Pasta

8 cups ripe cherry tomatoes, halved 

4 cloves garlic, finely minced

1/2 c. olive oil

20 large basil leaves, julienned

1/2 tsp. crushed red pepper flakes

1 tsp. freshly ground black pepper

2 tsp. coarse sea salt

1 lb. angel hair pasta

1 1/2 c. freshly grated parmesan cheese

Halve the cherry tomatoes; cut the bigger ones into quarters. Prep the garlic and basil leaves. In a large glass bowl, combine the tomatoes, garlic, basil, red pepper flakes, pepper, salt and olive oil. Cover the bowl with plastic wrap and let set out on the counter for about four hours; if you are at home, stir the mixture every hour. Cook the angel hair pasta according to the package directions, adding a drizzle of olive oil and some salt to the boiling water. Watch closely because it cooks in just a few minutes. Drain the pasta and stir in into the sauce mixture, tossing to coat the pasta. Sprinkle in the parmesan cheese and stir gently. If you have extra basil leaves, tear up a few and stir into this gorgeous masterpiece.  Pass extra parmesan cheese and black pepper when serving.  Serves 6-8