The other week there was a story in the NYTimes magazine by Amanda Hesser, called Pamela Sherrid’s Summer Pasta. It was a tribute and a reprinting of a recipe from 1996 that sounded so simple and pure I had to try it. It sounded like the best food I ever had in Italy, things that were bought at the market that morning, and served up for an early dinner on an outdoor terrace. Ahhh. Here’s how this delightful wonder is made: Early in the day, put half a cup of olive in a large bowl with some chopped garlic cloves and shredded basil leaves. Let that sit and sit. Two hours before you want to eat, chop up the ripest tomatoes you can find (this is the month! they’re amazing!) and add to bowl. A couple of hours later, boil up some rigatoni (al dente, natch). While it’s cooking, chop up a pound of fresh mozzarella. When the pasta is done, add it to the bowl on top of the tomato mixture. Sprinkle the cheese on top of that, and then carefully mix ONLY the pasta and the cheese, so it softens and gets a nice coating. Then, stir the whole thing together and serve. My only was stumble was that the pasta was so hot, it caused the mozzarella cubes to melt together a bit into large clumps. Still tasted yummy though. The best part, dipping in some fresh, crusty bread to soak up all the loveliness at the bottom of the dish. It’s worth the garlic breath! Bellisima! Click here for the whole story and recipe. — Angela M.