This is a wonderful way to use heirloom varieties...fresh with just a few herbs and a touch of salt.
In the heat of the summer, I always cook extra pasta so that I can have it on hand the next day or two without having to boil water again. I prefer using Barilla brand pasta because it is so "forgiving" in that it does not easily over cook and does not turn mushy when reheated.
*Tip: when needing to boil water on hot, steamy days--to cook pasta or potatoes for salads-- cover the pan with a tight fitting lid and turn the heat down low--in other words, simmer with the lid on--and the kitchen and other rooms won't heat up as much. You may need to add an additional minute or two to cooking time.
1 medium to large tomato per person
1 small garlic clove for every 1-2 tomatoes (or to your taste)
Salt & freshly ground pepper to taste
Your favoirte fresh herbs: basil, parsley, tarragon, dill--these are my favorites and I often used a combination.
Fresh mozzarella and/or freshly grated Parmesan
Optional: When using tomatoes that are low in acid, I sometimes add a splash or two of a tasty red wine vinegar.
Peel the tomatoes over a bowl to catch all the juices--heirloom varieties usually have a thinner skin and when perfectly ripe are very easy to peel.
Peel the garlic cloves and press with a garlic press or mince very fine. Combine with the tomatoes and sprinkle with salt to taste. Drizzle with olive oil to your taste--but use just enough to lightly coat the tomatoes. Let the mixture stand while you harvest the herbs and cook the pasta if necessary. The salt will draw more of the tomato juices out of the fruit.
Mince or tear fresh herbs and toss with the tomatoes and garlic. Let stand a few minutes--or more. Add cheese if you desire then toss with pasta--warmed or at room temperature--depending on how hot it is!