This is a simple, no-cook sauce that shows off heirlooms – or any farm- or garden-fresh tomatoes. The sauce is delicious as is, but can be used as a stepping-off point with chicken, fish, or vegetables. I’ve added seared tuna, and grilled swordfish cubes; if you’re in the mood for vegetables, add lightly steamed broccoli or green beans or lightly sautéed garden squash. This is the kind of dish that depends on great-quality ingredients – nice tomatoes, extra- virgin olive oil, and fresh olives. 

Serves 4 to 6

• 3 pounds heirloom tomatoes (6 cups)

• 3 tablespoons extra virgin olive oil

• 1 large clove garlic, minced to a paste

• 2 tablespoons minced fresh parsley, oregano, or mint

• 1 tablespoon kosher salt, plus more to taste

• 1 pound pasta

• 1/2 cup kalamata olives, chopped

• Fresh basil to garnish


1. To remove some of the seeds, cut the tomatoes in half and gently squeeze. Cut tomatoes into half-inch pieces and place in a bowl large enough to hold the pasta. Mix in the olive oil, garlic, and parsley or other herb. Season with salt to taste.

2. Bring a pot of water to a boil. Add 1 tablespoon salt and pasta and cook according to package directions. Drain pasta and add to the tomatoes. Transfer to a platter. Mix in the olives, and garnish with torn basil leaves.