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1 ¼ pounds (565g) summer-ripe tomatoes (about 7 plum tomatoes; see note), cut into ¾-inch dice

½ cup (120ml) extra-virgin olive oil

2 to 4 medium cloves garlic (about ½ to 1 ounce; 15-30g), finely minced by hand

25 fresh basil leaves (25g), torn into small pieces

Kosher salt

1 pound (450g) dried spaghetti

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1. In a large mixing bowl, stir together tomatoes, olive oil, garlic (use fewer cloves if you want a more mild garlic flavor, and more if you welcome a stronger one), and basil. Season with ½ teaspoon salt, stir to combine, and let stand for at least 15 minutes and up to 30 minutes.

2. Meanwhile, in a pot of salted boiling water, cook spaghetti until al dente. Using tongs, transfer pasta to tomato mixture, reserving pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 1 cup (240ml) pasta cooking water, then transfer to bowl with tomatoes. Stir well to dress pasta with tomato mixture. If pasta becomes too dry, add reserved pasta cooking water in ¼ cup (60ml) increments as needed to dress the pasta. Season with salt to taste. Transfer to individual serving bowls, and serve.

Notes

Virtually any variety of tomato will work for this recipe, whether fleshy plums, juicy beefsteaks, heirlooms, or cherries; what's most important is that they be fully ripe. If using larger tomatoes, core them before dicing.