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What could be simpler: diced heirloom tomatoes (Japanese pear, Aunt Ruby, Sungold cherry tomatoes), mint, shallot, extra-virgin olive oil, kosher salt, black pepper and cooked spaghetti.
Make this sauce with ripe tomatoes and fresh herbs. Some cooks use basil, celery leaves, capers or oregano. It’s all about whatever ingredients you happen to have on hand. Serve with a Chianti or a glass of pinot noir.