My Summer Tomato Soup Pasta

There’s a particular kind of magic that happens in August, when tomatoes get so ripe and sugary they practically fall off the vine, and this recipe is built entirely around letting them shine. No stove required for the sauce: just sun-sweet cherry tomatoes, basil, garlic, olive oil, and a pinch of salt, whizzed together and passed through a food mill until it turns silky and impossibly vibrant. The mill is the secret step , it strips away the skins and seeds, leaving behind a velvety texture. Toss it with calamarata, whose big ridged rings are practically designed to cradle every drop, and you’ve got a dinner that tastes like it took all day but comes together in the time it takes to boil water. This is peak-tomato-season eating at its best.