For this recipe - the pasta may be hot or room temperature. The sauce is always room temp.!


What you’ll need:
1 lb. of pasta
5 - 8 tomatoes
cubed to comfortable bite size
1/2 cup olive oil
1 tbsp. capers
4 large garlic cloves, chopped fine
A pinch of red pepper flakes
1/3 cup of chopped basil
(or 1/4 cup of chopped parsley)
(or, if you’re feeling zany, both)
1/2 tsp. salt; pepper to your taste
1/2 lb. grated Muenster, Fontina, or Mozzarella cheese
1/2 c. grated Parmigiana cheese


What you’ll do:
I’ve often served this dish hot (or warm), but it was a hot July day when we made it in the test kitchen, and everyone loved that it was cold. It works both ways but these instructions are for the cold version.
Prepare the pasta according to package directions. After draining, toss in two tablespoons of olive oil and set aside.
Combine the cubed tomatoes, garlic and herbs in a bowl; set it aside.
Once the pasta is cool, stir the shredded soft cheese into the tomato sauce. Combine the tomato sauce into the bowl of pasta. Sprinkle Parmigiana cheese over bowls to serve.


Tips:
-I used linguini. If you want to set aside a few noodles that are useful in building a  pasta airplane, you could use rigatoni or fettucini.
-Tossing the olive oil into the pasta helps avoid congealing. Without it, your noodles can turn into goo-dles.
-I don’t add the soft cheese to the sauce right away because it will soak up a lot of the juice that the salt is busily drawing out of the tomatoes.