Fresh Tomato Pasta with Basil

The temperature contrast in this simple summery pasta recipe is refreshing—warm, freshly cooked pasta and cool, raw tomatoes. There are only a few ingredients, so for the best flavor, make sure they’re the highest quality possible.

The dish is best made in the summertime with the freshest tomatoes and basil you can find. (Note: Off-season tomatoes tend to have a mealy texture and a lack of flavor.) If you have a garden, this is a great use of your carefully grown produce. If you don't have a green thumb, get your tomatoes and basil at a farmers market. The tomatoes should be firm and heavy, with no soft spots and thin skin. You can tell if the skin is thin by running your fingers over the surface—it should feel delicate and smooth.

If you can find some freshly made pasta instead of using dry, all the better. The olive oil should be the really good stuff, and the lemon juice must be fresh. Freshly grated Parmesan is also preferred because the flavor is superior and it will melt together with the other ingredients better than the packaged version.

Serve the dish with hot and crisp toasted garlic bread and a green salad tossed with some sliced mushrooms or diced ripe avocados.