Chef Alida Solomon's shares her golden-hued pasta dish.
2 lb ripe assorted tomatoes
1⁄4 cup extra-virgin olive oil
4 cloves garlic, peeled, smashed
1 small handful fresh basil leaves
Kosher salt and freshly ground pepper, to taste
1 lb fresh fettuccine
1 250 g ball buffalo mozzarella, torn into small chunks, at room temperature
4 small handfuls baby arugula
Step 1: Cut small tomatoes in half, medium ones in quarters and larger ones into thick wedges.
Step 2: In large sauté pan, heat oil over medium-low. Add garlic. Cook, stirring, for 5 minutes. Raise heat to medium. Add tomatoes and basil. Adjust heat so tomatoes sizzle.
Step 3: Cook, stirring occasionally, until tomatoes are just starting to fall apart, for 5 minutes. Season with salt and pepper. Remove from heat until ready to use.
Step 4: Bring large pot of salted water to boil and cook pasta according to instructions on package. Warm sauce over low heat while pasta cooks. Drain pasta and add to tomatoes. Gently mix. Check for seasoning.
Step 5: Divide pasta among four wide-rimmed bowls. Top with cheese and arugula.