And while your water (salted, of course) is coming up to a boil, chop up a whole bunch of super ripe tomatoes.
Four or five cups worth should do it.
Put those tomatoes in a big bowl with sea salt, a pinch or more of chile flakes, and a mess of chopped fresh herbs (I used thyme, flat-leaf parsley, and chives from the garden). Toss with your hands. Let them sit and get happy.
When your water is at a rolling boil, add your pasta – chunky shapes or long strands, it’s up to you. Test it early and often, because when it is just about al dente, you’ll want to pull it out.
Remember those tomatoes? Drizzle on some olive oil. Toss in some chunks of fresh mozzarella, too, if you like. And when your pasta is ready, add it directly to the bowl. Toss it well. Let it sit and soak up all of the lovely tomatoey juices that have collected at the bottom of the bowl. You’ll be eating this at room temp, but that’s okay, because it will be one of the best things you eat all summer.