This dish is about summer. It's about the freshest ingredients, used at the height of ripeness--and almost no embellishment. And yet, somehow, with so little cooking and so few ingredients, it will be the best meal you eat all season. This is the dish you dream about in the darkest days of January, when the snow is falling, and summer seems like it will never come.
I came across this recipe in Moosewood Cooks at Home, one of my go-to cookbooks. It's so simple that you really don't need a recipe at all. Boil some pasta. Throw chopped super-fresh super-ripe tomatoes into a food processor. Add garlic, olive oil, salt, pepper, and a few fresh basil leaves into a food processor. Whirl it up until it's smooth. Chop up some extra tomatoes for garnish. Cube some fresh mozzarella cheese. Drain the pasta. Put it in a bowl. Toss it with the mozzarella while the pasta is still piping hot. This creates gooey strands of cheese throughout the dish. Toss with the pureed sauce and chopped tomatoes. Serve, preferably with some nice crusty bread, and maybe a light green salad. That's it. But, it's perfect. The season, captured in a bowl.