Every year around this time, when tomatoes begin to ripen on the vine, I become obsessed with this beautiful fruit. Maybe it's because this is the only time of year when you can bite into it like an apple, and it really needs nothing else.
So when cooking with tomatoes at the height of their season, I try to keep things simple so as not to detract from their natural flavor. For me, the tomato is a culinary miracle, bursting with the energy of the sun that ripened it.
This simple sauce is a celebration of that magic. It's been a classic, first in my restaurant, and now in my life for over 20 years.
It's my absolute pleasure to pass this incredible sauce onto you.
Pasta With Fresh Tomato, Goat Cheese & Arugula